Seared Salmon & Root Veggie Toss
with Baby Spinach & Garlic Aioli
- Fish
- Eggs
- Soy
A crispy stack of colourful roasted veggies creates the base for a steak dish of joyous proportions. Tender slices of salmon are seasoned and topped with a garlicky aioli to take things up a notch. Now, if that doesn't sound like heaven on earth, we don't know what does!
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Peeled Pumpkin Pieces
1
Red Onion
280 g
Salmon
(Contains: Fish; )
1 packet
Orange Kumara
1 packet
Baby Spinach Leaves
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1
Beetroot
Nutrition Values
Utensils
Cooking Steps
• See 'Top Steak Tips' (below left)! • Preheat oven to 240°C/220°C fan-forced. • Cut beetroot into 1cm chunks. Cut kumara into bite-sized chunks. Cut onion (see ingredients) into wedges. • Place beetroot, kumara, onion and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, season with garlic & herb seasoning and a pinch of salt and toss to coat. Spread out evenly, then roast until tender, 25-30 minutes. TIP: If your tray is crowded, divide the veggies between two trays!
• Meanwhile, season salmon with salt and generously with pepper.
• When 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. Transfer to a paper towel-lined plate. When the veggies are done, add baby leaves and a drizzle of white wine vinegar to the tray and gently toss to combine.
TIP: Patting the skin dry helps it crisp up in the pan!
• Divide roast veggie toss between plates. Top with seared salmon. • Serve with a dollop of garlic aioli. Enjoy!
