Name: NZ Honey Mustard Salmon with Roast Veggie Fries & Mayo
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Plant-Based Mayo; 280 g Salmon; 1 packet baby leaves; 1 packet Dijon Mustard; 2 packet Potato; 1 Carrot; 1 Courgette

HelloFresh

Recipes

NZ Honey Mustard Salmon

with Roast Veggie Fries & Mayo

Get up to $175 off

Tags:

Dietitian Approved

Allergens:

Fish

•Mustard

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Plant-Based Mayo

(May be present: Sesame, Fish, Eggs, Soy. )

280 g

Salmon

(Contains: Fish; )

1 packet

baby leaves

1 packet

Dijon Mustard

(Contains: Mustard; )

2 packet

Potato

Carrot

Courgette

Nutrition Values

Calories540 kcal

Energy (kJ)2260 kJ

Fat36.4 g

of which saturates5.2 g

Carbohydrate19.6 g

of which sugars7.8 g

Dietary Fibre4.4 g

Protein32.5 g

Cholesterol1.1 mg

Sodium727 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut potato, carrot and courgette into fries. • In a small bowl, combine dijon mustard and the honey. Set aside.

• Place veggies on a lined oven tray. Sprinkle over garlic & herb seasoning, drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

• When the veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Pat salmon dry with paper towel and season both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • Remove pan from heat, add the honey mustard mixture and gently turn salmon to coat. TIP: Patting the skin dry helps it crisp up in the pan!

• When the veggies are done, remove tray from oven, add baby spinach leaves and a drizzle of vinegar. • Toss to combine and season to taste. • Divide honey mustard salmon and roast veggie medley between plates. • Serve with plant-based mayo. Enjoy!