Zesty Salmon & Sunny 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 cosy and vibrant toss might be the new best way to eat salmon.
This recipe is under 650kcal per serving.
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
Courgette
1
Potato
1 sachet
Garlic & Herb Seasoning
1 packet
Salmon
½ sachet
Zesty Chilli Salt
1 packet
baby 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 courgette and potato into thin sticks.
• Place onion, beetroot, potato and courgette 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 zesty chilli salt (see ingredients).
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 baby leaves to the tray, along with a drizzle of vinegar and olive oil. Gently toss to combine.
• Divide sunny veggie toss and Mediterranean salmon between plates. • Drizzle over balsamic glaze to serve. Enjoy!
