Kiwi Salmon & Roast Pumpkin Toss
with Herbed Mayo & Crispy Shallots
- Eggs
- Soy
- Fish
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 packet
Crispy Shallots
1
Red Onion
280 g
Salmon
(Contains: Fish; )
1 packet
Baby Spinach Leaves
1
White Turnip
1 sachet
Kiwi Spice Blend
1 packet
Peeled Pumpkin Pieces
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut onion (see ingredients) into quarters. Cut white turnip into bite-sized chunks. • Place onion, turnip and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
• Heat a drizzle of olive oil over a medium-high heat. Pat the salmon dry with paper towel and season both sides. When the oil is hot, add the salmon and Aussie spice blend skin side down, and cook, turning, until just cooked through, 2-4 minutes each side. TIP: Patting the skin dry helps it crisp up in the pan!
• To the tray of roast veggies, add baby leaves and toss to combine. TIP: Transfer veggies and baby leaves to a bowl if your tray is getting crowded.
• Divide roast pumpkin toss between plates. Top with smokey salmon. • Dollop over dill & parsley mayonnaise. Sprinkle with crispy shallots to serve. Enjoy!
