Salmon & Sunny Veggie Toss
with Balsamic Glaze
Salmon is always nice cooked with light flavours, but a dark and rich balsamic glaze really takes it up a notch. With delicious root veggies in a cosy and vibrant toss, this might be the new best way to eat salmon.
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
1 sachet
Garlic & Herb Seasoning
1 packet
Balsamic Glaze
(Contains: Sulphites; May be present: Sesame, Fish, Eggs, Soy, Milk)
280 g
Salmon
(Contains: Fish; )
1
Red Onion
1 packet
Potato
1
Courgette
1
Beetroot
1 packet
Baby Spinach Leaves
1
Lemon
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 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, slice lemon into wedges. Pat salmon dry with paper towel and season both sides with salt and pepper. 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 veggies are done, add baby leaves to the tray, along with a squeeze of lemon juice and a drizzle of olive oil. Gently toss to combine.
• Divide sunny veggie toss and salmon between plates. • Drizzle over balsamic glaze and serve with any remaining lemon wedges. Enjoy!
