Tuscan Baked Salmon & Veggie Fries
with Chargrilled Capsicum Mayo & Apple-Almond Salad
A fresh salmon is something to get excited about when it comes to dinnertime. String up the balloons and shout hooray when the salmon is drizzled in a delightful chargrilled capsicum mayo because it’s going to be a celebration for your tastebuds!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
carrot
1
parsnip
1
beetroot
½
apple
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
Chargrilled Capsicum Relish
(Contains Sulphites; )
1 packet
mayonnaise
(Contains Egg; May be present Fish, Wheat, Cashew, Almond, Sesame, Soy. )
1 packet
salmon
(Contains fish; )
1 sachet
Tuscan Herb Seasoning
1 bag
Mixed Salad Leaves
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut carrot, parsnip and beetroot into fries. • Place veggie fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 30-35 minutes.
• Meanwhile, thinly slice apple into wedges. Roughly chop roasted almonds. • In a small bowl, combine chargrilled capsicum relish and mayonnaise. Set aside. • In a medium bowl, combine salmon, Tuscan herb seasoning, a drizzle of olive oil and a pinch of pepper.
• When the fries have 10 minutes remaining, place salmon on a second lined oven tray. • Bake salmon until just cooked through, 8-10 minutes.
• In a second medium bowl, combine mixed salad leaves, apple, almonds, a drizzle of white wine vinegar and olive oil. Season to taste. • Divide Tuscan baked salmon, veggie fries and apple salad between plates. • Top salmon with chargrilled capsicum mayo. Enjoy!