Double Citrus Salmon & Herby Root Veggie Traybake
with Creamy Pesto Dressing
Fresh, vibrant and effortlessly delicious, this traybake is a celebration of bold flavours and wholesome ingredients. Oven-roasted salmon is infused with zesty citrus and paired with a delicious and colourful medley of root veggies. Drizzled with a luscious creamy pesto dressing, it’s a no-fuss, all-flavour dinner that feels as good as it tastes.
Allergens:
Soy
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
Total30 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
1
Parsnip
1
Carrot
2 packet
Potato
1
Beetroot
1
Red Onion
3
Garlic
½
Lemon
560 g
Salmon
1 packet
Parsley
1 packet
Creamy Pesto Dressing
(Contains: Soy; )
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Calories931 kcal
Energy (kJ)3890 kJ
Fat59.7 g
of which saturates10 g
Carbohydrate35.4 g
of which sugars20.8 g
Dietary Fibre10.2 g
Protein62.3 g
Cholesterol2.2 mg
Sodium398 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Baking Paper
Cooking Steps
1
- Preheat oven to 220°C/200°C fan-forced. Peel turnip and cut turnip, carrot and potato into large chunks. Cut beetroot and red onion into wedges. Peel garlic.
- Place veggies and garlic cloves on a lined oven tray.
- Drizzle with olive oil, season with salt and toss to coat.
- Roast until tender, 25-30 minutes. Allow to cool slightly.
TIP: If your oven tray is crowded, divide between two trays.
2
- When veggies have 10 minutes remaining, slice lemon into wedges. Place salmon on a second lined oven tray and season on both sides. Lightly coat or spray with olive oil.
- Bake until salmon is just cooked through, 8-10 minutes.
- Squeeze lemon juice over salmon.
TIP: Use two oven trays if necessary.
3
- To tray with roast veggies, tear in parsley and add a squeeze of lemon juice. Toss to coat and season to taste.
4
- Divide citrus salmon and root veggie toss between plates. Drizzle over creamy pesto dressing. Serve with any remaining lemon wedges. Enjoy!
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