Double Salmon & Sunny Veggie Toss

Name: Double Salmon & Sunny Veggie Toss with Balsamic Glaze
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Balsamic Glaze; 560 g Salmon; 1 packet baby leaves; 1 Red Onion; 1 packet Potato; 1 Courgette; 1 Beetroot; 1 drizzle olive oil; 1 drizzle vinegar (balsamic or white wine)

with Balsamic Glaze

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Salmon is always nice cooked with light flavours, but a dark and rich balsamic glaze really takes it up a notch. With delicious roast veggies in a cosy and vibrant toss, this might be the new best way to eat salmon.

We’ve replaced the carrot in this recipe with courgette due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:

Dietitian Approved

•Mediterranean

Allergens:

Sulphites

•Fish

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Balsamic Glaze

(Contains: Sulphites; May be present: Sesame, Fish, Eggs, Soy, Milk. )

560 g

Salmon

(Contains: Fish; )

1 packet

baby leaves

Red Onion

1 packet

Potato

Courgette

Beetroot

Not included in your delivery

1 drizzle

olive oil

1 drizzle

vinegar (balsamic or white wine)

Nutrition Values

Calories831 kcal

Energy (kJ)3480 kJ

Fat50 g

of which saturates9.1 g

Carbohydrate31.9 g

of which sugars23 g

Dietary Fibre7.5 g

Protein62.6 g

Cholesterol2.2 mg

Sodium537 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

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced.
• Cut onion (see ingredients) into wedges. Cut beetroot into thin wedges. Slice courgette and potato into thin sticks.

• Place onion, beetroot, potato and courgette on a lined oven tray. Drizzle with olive oil, sprinkle
over garlic & herb seasoning, season with salt and toss to coat.
• Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, pat dry the salmon with paper towel and season both sides.

TIP: Patting the skin dry helps it crisp up in the pan!

• Heat a large frying pan over medium-high heat with a drizzle of olive oil.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side (cook in batches if your pan is getting crowded).