HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconJamaican Jerk Salmon & Roasted Veggies
Jamaican Jerk Salmon & Roasted Veggies

Jamaican Jerk Salmon & Roasted Veggies

with Corn Salsa & Lime Mayo

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This jerk salmon delivers all the colour and vibrancy that you would expect from a dish straight out of Jamaica. The corn and spinach salsa kicks the dish right off for some added excitement and freshness. Brace your taste buds for a true adventure!

Each week, we search the country to source the best ingredients, with a focus on quality and variety. This week's red capsicum was in short supply, so we've replaced it with red onion. Don't worry, the recipe will be just as delicious!


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

Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 unit


1 unit


1 unit


½ tin


1 bag

baby spinach leaves

1 unit


1 packet



1 sachet

mild Caribbean jerk seasoning

1 tub



Not included in your delivery

olive oil

¼ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2740 kJ
Fat34.7 g
of which saturates4.8 g
Carbohydrate46.8 g
of which sugars20.5 g
Dietary Fibre0 g
Protein33.7 g
Cholesterol0 mg
Sodium1790 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Medium Bowl
Medium Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon

Preheat the oven to 220°C/200°C fan-forced. Chop the kumara (unpeeled) into 1cm chunks. Slice the red onion into 2cm wedges. Slice the zucchini into 2cm half-moons. Place the kumara on an oven tray lined with baking paper. Place the red onion and zucchini on a second oven tray lined with baking paper. Sprinkle the salt and a pinch of pepper over both trays and drizzle with olive oil. Toss to coat, then roast both trays until tender, 25-30 minutes. TIP: Cut the veg to the correct size so they cook in the allocated time.


While the veggies are roasting, drain the sweetcorn (see ingredients list). Roughly chop the baby spinach leaves. Juice the lime.


Heat a medium frying pan over a medium-high heat. Add the sweetcorn and cook, stirring occasionally, until lightly charred, 4-5 minutes. Transfer to a medium bowl. Add the chopped baby spinach, a dash of lime juice and a drizzle of olive oil to the bowl with the corn. Season to taste with salt and pepper and stir to combine.


When the veggies have 10 minutes cook time remaining, combine the mild Caribbean jerk seasoning and a drizzle of olive oil in a medium bowl. Add the salmon fillets and toss to coat. Return the frying pan to a medium heat with a drizzle of olive oil. When the oil is hot, add the salmon to the pan and cook until cooked through, 3-4 minutes each side. TIP: The spice blend will char a little in the pan, don't worry, this adds to the traditional smokey flavour!


While the salmon is cooking, combine the mayonnaise with lime juice (2 tsp for 2 people / 4 tsp for 4 people) in a small bowl. TIP: Add as much or as little lime juice as you like depending on your taste.


Divide the Jamaican jerk salmon and roasted veggies between plates. Drizzle with the lime mayo and serve with the corn & spinach salsa.