Paprika Salmon & Roast Veggies
with Tomato Salad & Mayonnaise
- Fish
- Sulphites
- Soy
- Wheat
- Gluten
- May contain traces of allergens
Everyone has a favourite kind of steak, make this the one that stands out above the rest by seasoning the salmon with paprika. Cook it to your liking and complete it with roasted veggie and a fresh salad on the side. It’s bound to be a crowd-pleaser! Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!
Ingredients
1
Tomato
280 g
Salmon
(Contains: Fish; )
1 packet
Roast Veg Mix
(Contains: Sulphites; )
2
Carrot
1 packet
Mixed Salad Leaves
1 sachet
Paprika Spice Blend
(May be present: Soy, Wheat, Gluten. )
Not included in your delivery
1 drizzle
olive oil
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and white turnip into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, roughly chop tomato.
• Pat salmon dry with paper towel. • On a plate, combine salmon, chimichurri seasoning, a pinch of salt and a drizzle of olive oil.
• When the veggies have 10 minutes cook time remaining, heat a large frying pan over medium-high heat a drizzle of olive oil. When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate to rest. TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Patting the skin dry helps it crisp up in the pan!
• While the salmon is resting, combine tomato, mixed salad leaves and a drizzle of balsamic vinegar and olive oil in a large bowl. • Season to taste.
• Slice chimichurri salmon. • Divide roast veggies, tomato salad and salmon between plates. • Serve with mayonnaise. Enjoy!
