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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
White Turnip
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
Cooking Steps
- 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.
- 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.
- To tray with roast veggies, tear in parsley and add a squeeze of lemon juice. Toss to coat and season to taste.
- Divide zesty salmon and root veggie toss between plates. Drizzle over creamy pesto dressing. Serve with any remaining lemon wedges. Enjoy!
