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Spiced Salmon & Potato Chunks with Roast Veggies & Basil Pesto

Spiced Salmon & Potato Chunks with Roast Veggies & Basil Pesto

Shortcut ingredients | <5 min prep | Quick assembly
4.5(63)
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Calories
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Protein
40g protein
Total
30 minutes
Difficulty
Easy
Allergens:
  • Fish
  • Milk
  • Almond
  • Cashew
  • Pine Nut
  • Walnut
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

2

potato

1

carrot

1 bag

broccoli florets

1 packet

salmon

(Contains: Fish; )

1 sachet

Aussie Spice Blend

1 packet

basil pesto

(Contains: Milk, Almond, Cashew, Pine Nut, Walnut; )

Not included in your delivery

olive oil

Energy (kJ)2800 kJ
Fat38.3 g
of which saturates6.2 g
Carbohydrate40.5 g
of which sugars14.5 g
Protein40 g
Sodium750 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.
Baking Paper

Cooking Steps

1
1

• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.

2
2

• Meanwhile, cut carrot into bite-sized chunks. • Place broccoli florets and carrot on one half of a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • When veggies have 10 minutes remaining, place salmon on remaining half of the tray and season on both sides. Lightly coat or spray with olive oil and sprinkle over Aussie spice blend, gently turning the salmon to coat. • Return tray to the oven, then bake until salmon is just cooked through, 8-10 minutes.

3
3

• Divide spiced salmon, potato chunks and roast veggies between plates. • Top salmon with basil pesto to serve. Enjoy!