Tuscan Baked Salmon & Veggie Fries

Name: Tuscan Baked Salmon & Veggie Fries with Chargrilled Capsicum Mayo & Apple-Almond Salad
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 carrot; 1 parsnip; 1 beetroot; ½ apple; 1 packet roasted almonds; 1 packet Chargrilled Capsicum Relish; 1 packet mayonnaise; 1 packet salmon; 1 sachet Tuscan Herb Seasoning; 1 bag Mixed Salad Leaves; drizzle white wine vinegar

with Chargrilled Capsicum Mayo & Apple-Almond Salad

4.5(462)

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Calories

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Protein

36.3g protein

Total

35 minutes

Difficulty

Easy

Calorie Smart

Under 40g carbs

Allergens:

Almond
Sulphites
Eggs
Fish
May contain traces of allergens
Fish
Wheat
Traces of Cashew
Almond
Sesame
Soy

A fresh salmon is something to get excited about when it comes to dinnertime. String up the balloons and shout hooray when the salmon is drizzled in a delightful chargrilled capsicum mayo because it’s going to be a celebration for your tastebuds! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

carrot

parsnip

beetroot

apple

1 packet

roasted almonds

(Contains: Almond; )

1 packet

Chargrilled Capsicum Relish

(Contains: Sulphites; )

1 packet

mayonnaise

(Contains: Eggs, May contain traces of allergens, Fish, Wheat, Traces of Cashew, Almond, Sesame, Soy; )

1 packet

salmon

(Contains: Fish; )

1 sachet

Tuscan Herb Seasoning

1 bag

Mixed Salad Leaves

Not included in your delivery

olive oil

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2711 kJ

Fat42.3 g

of which saturates6.5 g

Carbohydrate30 g

of which sugars19.7 g

Dietary Fibre11.8 g

Protein36.3 g

Sodium945 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

PDF

• Preheat oven to 220°C/200°C fan-forced. Cut carrot, parsnip and beetroot into fries. • Place veggie fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 30-35 minutes.

• Meanwhile, thinly slice apple into wedges. Roughly chop roasted almonds. • In a small bowl, combine chargrilled capsicum relish and mayonnaise. Set aside. • In a medium bowl, combine salmon, Tuscan herb seasoning, a drizzle of olive oil and a pinch of pepper.

• When the fries have 10 minutes remaining, place salmon on a second lined oven tray. • Bake salmon until just cooked through, 8-10 minutes.

• In a second medium bowl, combine mixed salad leaves, apple, almonds, a drizzle of white wine vinegar and olive oil. Season to taste. • Divide Tuscan baked salmon, veggie fries and apple salad between plates. • Top salmon with chargrilled capsicum mayo. Enjoy!