We all know honey makes carrots better, but let us share this gem with you – roasting carrots with honey makes them completely irresistible. We guess it’s a bit like adding a macadamia crust to salmon, taking it from tasty to out-of-this-world 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
baby rainbow carrots
macadamias(ContainsTree NutsMay be presentTree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)
panko breadcrumbs(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy)
basil pesto(ContainsTree Nuts, Milk)
flaked almonds(ContainsTree NutsMay be presentGluten, Milk, Peanuts, Sesame, Soy)
spinach & rocket mix
Preheat the oven to 220°C/200°C fan-forced. Trim the green tops from the baby rainbow carrots and scrub the carrots clean. Place the carrots on an oven tray lined with baking paper and drizzle with olive oil and the honey. Season with salt and pepper and toss to coat. Roast until tender and lightly caramelised, 20-25 minutes. TIP: Cut any larger carrots in half lengthways.
While the carrots are roasting, finely chop the macadamias. Zest the lemon to get a pinch, then slice into wedges. In a medium bowl, combine the macadamias, lemon zest, panko breadcrumbs (see ingredients) and basil pesto. Season with pepper and mix well.
Season the salmon on both sides with salt and pepper, then place, skin-side down, on a second oven tray lined with baking paper. Lightly coat or spray with olive oil. Spoon the macadamia crust over the top of the salmon and gently press down with the back of the spoon to help it stick. Bake until the crust is golden and the salmon is just cooked through, 8-12 minutes. In the last 5 minutes of cook time, add the flaked almonds to the oven tray and bake until toasted.
TIP: Some of the macadamia crust will fall off, that's okay, you'll use it later! TIP: Salmon can be served slightly blushing pink in the centre.
While the salmon is baking, combine a good squeeze of lemon juice and olive oil (1 tbs for 2 people / 2 tbs for 4 people) in a medium bowl. Season with salt and pepper and mix well.
Thinly slice the pear (see ingredients). Add the toasted almonds, spinach & rocket mix and pear to the dressing and toss to coat.
Divide the honey-glazed carrots, pesto and macadamia-crusted salmon and the pear salad between plates. Sprinkle with any leftover crumbs from the tray and serve with any remaining lemon wedges.