Sweet-Soy Seared Salmon
with Roast Veggie Toss & Sriracha Mayo
Add a little bit of spice to dinner tonight with the help of of sweet soy seasoning to really liven this salmon up. On a bed of wholesome veggies and then drizzled with sriracha mayo, this salmon is salivatingly good.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
Red Onion
1 packet
Sriracha
(May be present: Almond, Sesame, Eggs, Soy, Milk, Fish, Wheat, Gluten)
1 packet
Baby Leaves
1
Carrot
280 g
Salmon
(Contains: Fish; )
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
1
Capsicum
1
Courgette
Nutrition Values
Utensils
Cooking Steps
• Preheat the oven to 220°C/200°C fan-forced.
• While the venison is searing, cut capsicum
(see ingredients) into small chunks.
• Cut carrot and courgette into bite-sized chunks.
• Cut onion (see ingredients) into wedges.
• Place veggies on a lined oven tray. Drizzle with
olive oil and season. Toss to coat, spread out
evenly, then roast until tender, 25-30 minutes.
• Pat the salmon dry with paper towel and season both sides. Combine sweet soy seasoning spice blend and the water in a small bowl. Season. • Using the back of a spoon spread the spice mixture over the salmon. Place the salmon on a second lined oven tray. Lightly coat or spray with olive oil and bake until the salmon is just cooked through, 8-10 minutes.
• While the salmon is baking, combine sriracha, mayonnaise and a splash of water in a second small bowl. Season to taste.
• When the veggies are done, add baby leaves
and a drizzle of vinegar to the tray. Gently toss to
combine and season to taste.
• Divide roast veggie toss between plates. Top with salmon. • Pour over any salmon resting juices. Serve with sriracha mayo. Enjoy!
