Zesty-Spiced Salmon & Summer Veggie Toss
with Balsamic Glaze
Salmon is always nice cooked with light flavours, but a dark and rich balsamic glaze with delicious root veggies in a colourful summer toss might be the new best way to eat salmon.
This recipe is under 650kcal per serving.
We’ve replaced the baby spinach leaves in this recipe with mixed salad leaves due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
Ingredients
½
Onion
1
beetroot
1
carrot
1
potato
1 sachet
Garlic & Herb Seasoning
1 packet
salmon
(Contains fish; )
pinch
Zesty Chilli Salt
1 bag
Mixed Salad Leaves
1 packet
balsamic glaze
(Contains Sulphites; )
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut onion (see ingredients) into wedges. Cut beetroot into thin wedges. Slice carrot and potato into thin sticks.
• Place onion, beetroot, potato and carrot on a lined oven tray. Drizzle with olive oil, sprinkle over garlic & herb seasoning, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, pat salmon dry with paper towel. • Season on both sides with a pinch of zesty chilli salt.
TIP: Patting the skin dry helps it crisp up in the pan!
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
• When the veggies are done, add mixed salad leaves to the tray, along with a drizzle of vinegar and olive oil. Gently toss to combine.
• Divide summer veggie toss and zesty-spiced salmon between plates. • Drizzle over balsamic glaze to serve. Enjoy!
