NZ Honey Mustard Salmon
with Roast Veggie Fries & Mayo
- Fish
- Mustard
- Sesame
- Fish
- Eggs
- Soy
- May contain traces of allergens
Ingredients
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 Spinach Leaves
1 packet
Dijon Mustard
(Contains: Mustard; )
2 packet
Potato
1
Carrot
1
Courgette
Nutrition Values
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 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!
