Lemon Pepper Salmon & Autumn Veggie Toss
with Baby Leaves & Balsamic Glaze
Salmon is always nice cooked with light flavours, but a dark and rich balsamic glaze with delicious root veggies in a cosy and vibrant toss might be the new best way to eat salmon.
This recipe is under 650kcal 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
½
Onion
1
beetroot
1
carrot
1
potato
1 sachet
Garlic & Herb Seasoning
1 packet
salmon
(Contains: Fish; )
1 packet
balsamic glaze
(Contains: Sulphites; May be present: Gluten, Eggs, Fish, Milk, Cashew, Almond, Sesame, Soy)
½ sachet
lemon pepper spice blend
1 packet
Baby Leaves
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• 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 dry the salmon with paper towel and season on both sides with lemon pepper spice blend (see ingredients).
TIP: Patting the skin dry helps it crisp up in the pan!
• In a large frying pan heat a drizzle of olive oil over medium-high heat. • 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 baby leaves to the tray, along with a drizzle of vinegar and olive oil. Gently toss to combine.
• Divide autumn veggie toss and lemon pepper salmon between plates. • Drizzle over balsamic glaze to serve. Enjoy!
