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Citrus Salmon & Herby Root Veggie Traybake

Citrus Salmon & Herby Root Veggie Traybake

Citrus Salmon & Herby Root Veggie Traybake

with Creamy Pesto Dressing

Get up to $175 off

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:

Fish

•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

280 g

Salmon

(Contains: Fish; )

1 packet

Parsley

1 packet

Creamy Pesto Dressing

(Contains: Soy; )

Not included in your delivery

1 drizzle

olive oil

Nutrition Values

Calories619 kcal

Energy (kJ)2590 kJ

Fat37.3 g

of which saturates5.8 g

Carbohydrate35.4 g

of which sugars20.8 g

Dietary Fibre10.2 g

Protein34.3 g

Cholesterol1.1 mg

Sodium334 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

Roast the veggies

1

• Preheat oven to 220°C/200°C fan-forced.
• Peel white turnip. Cut turnip, carrot and potato into large chunks. Cut
beetroot and onion into wedges. Peel garlic cloves.
• Place veggies and garlic cloves on a lined oven tray.
• Drizzle with olive oil, season with salt and pepper 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.

Bake the salmon

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.

Bring it all together

3

• To the tray with roasted veggies, tear over parsley and add a squeeze of
lemon juice. Toss to coat and season to taste.

Finish & serve

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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