Cheesy Tomato Salmon & Herby Root Veg
with Garlic Butter Broccoli
- Fish
- Milk
Load up salmon with flavour before baking them until golden and tender. Tomato relish and melted Cheddar combine to make a sensational topping that everyone will happily devour! We’ve replaced the broccoli in this recipe with baby broccoli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
280 g
Salmon
(Contains: Fish)
1 packet
Rosemary
1 sachet
All-American Spice Blend
1
Baby Broccoli
1
Carrot
2
Garlic
3
Potato
1
Tomato Relish
1
Cheddar Cheese
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
Nutrition
Utensils
Cooking Steps
• Preheat the oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. Pick rosemary leaves. • Place the veggies and a drizzle of olive oil on a lined oven tray. • Sprinkle over rosemary and toss to coat. Roast until tender, 20-25 minutes. Little cooks: Help with sprinkling over the rosemary and tossing the veggies.
• While the veggies are roasting, finely chop garlic. • Cut broccoli into small florets, then roughly chop the stalk.
• When the veggies have 15 minutes cook time remaining, combine classic roast seasoning and a drizzle of olive oil, then season with salt and pepper in a medium bowl. Add salmon and toss to coat. Transfer salmon to a second lined oven tray.
• Spread tomato relish over the coated salmon and sprinkle with shredded Cheddar cheese. • Bake until salmon is just cooked through, 8-10 minutes. Little cooks: Help sprinkle the Cheddar cheese over the salmon!
• While the salmon is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook broccoli, stirring, until softened, 5-6 minutes. • Add garlic and the butter and cook, tossing until fragrant and well coated, 1 minute. Season to taste. TIP: Add a dash of water to the pan to help speed up the broccoli cooking process.
• Divide cheesy tomato salmon, garlicky broccoli and herby root veggies between plates to serve. Enjoy!
