Sweet 'n Sticky Soy Salmon
with Roast Veggie & Tomato Salad
- Fish
- Wheat
- Gluten
- Soy
This sticky sweet-soy salmon is full of rich, savoury and sweet flavour and perfectly paired with a warm salad of roasted kūmara and carrot. It’s a colourful, satisfying dish that balances salmon with wholesome veggies – ideal for a fuss-free dinner that feels both comforting and a little indulgent. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1 packet
Mixed Salad Leaves
1
Kumara
1
Tomato
280 g
Salmon
(Contains: Fish; )
1
Red Onion
1
Carrot
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Slice onion into wedges. Cut carrot and kumara into bite-sized chunks. Roughly chop tomato.
• Place kumara, onion and carrot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Spread out evenly, then roast until tender, 20-25 minutes. Allow to cool slightly. TIP: If your oven tray is crowded, divide between two trays.
• In a medium bowl, combine sweet soy seasoning (see ingredients) and salmon, turning to coat.
When the veggies have 10 minutes cook time remaining, pat the salmon dry and season with salt and pepper. Heat a large frying pan over a medium-high heat with a drizzle of olive oil. When the oil is hot, add the salmon, skin side down, and cook until just cooked through, 2-4 minutes each side. Reduce the heat to low, then add the marinade and simmer until just thickened, 1-2 minutes. TIP: Patting the skin dry helps it crisp up in the pan!
• When the veggies are done, add tomato, salad leaves and a drizzle of rice wine vinegar and olive oil to the tray. Toss to coat. Season with salt and pepper.
• Slice sweet-soy and sticky plum salmon. • Divide roasted veggie salad between plates. Top with salmon, spooning over any remaining marinade from the pan. Enjoy!
