Mumbai-Spiced Salmon & Garlic Aioli
with Bombay Roast Veggie Toss- Fish
Tonight, we're taking omega-3 rich salmon to the next level with our Mumbai-inspired seasoning. Add colourful veggies that are roasted with brown mustard seeds and garlic aioli for a touch of creamy sweetness, and you have a nutritionally balanced meal that's simply delicious! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1 sachet
Brown Mustard Seeds
280 g
Salmon
(Contains: Fish; )
1 packet
Baby Spinach Leaves
1 sachet
Mumbai Spice Blend
1 packet
Potato
1
Beetroot
1 packet
Apricot Sauce
1 packet
Peeled Pumpkin Pieces
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-sized chunks. Cut beetroot into small chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle over brown mustard seeds, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. Set aside to cool slightly. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork. TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, combine Mumbai spice blend and a drizzle of olive oil in a medium bowl. Add salmon, season with salt and gently toss to combine. • When veggies have 5 minutes remaining, 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. TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Add baby spinach leaves and a drizzle of white wine vinegar to the tray of roasted veggies. Gently toss to combine and season with salt and pepper.
• Divide Mumbai-spiced salmon and Bombay roast veggie toss between plates. • Serve with garlic aioli. Enjoy!
