Tex-Mex Salmon with Roast Pumpkin & Smokey Aioli
Pre-Prepped | Three Steps | Ready in 15
- Fish
- Eggs
- Soy
- May contain traces of allergens
- Gluten
- Eggs
- Peanuts
- Traces of Tree Nuts
- Crustaceans
- Sesame
- Fish
- Sulphites
- Milk
- Soy
With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. For dinner tonight, plate up a Tex-Mex spiced salmon that will get your senses tingling & pair it with a classic roast pumpkin salad that is so quick and so tasty! *Heads-up - you'll need a microwave for this recipe!* *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 tin
sweetcorn
1 packet
salmon
(Contains: Fish; )
1 bag
baby spinach leaves
1 packet
Smokey Aioli
(Contains: Eggs, Soy; )
1 sachet
Tex-Mex spice blend
1 packet
Roasted Pumpkin
(May be present: Gluten, Eggs, Peanuts, Tree Nuts, Crustaceans, Sesame, Fish, Sulphites, Milk, Soy)
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Heat a frying pan over high heat. • Drain corn (1/2 tin for 2P / 1 tin for 4P) • Cook corn, tossing, until softened and lightly charred, 4 mins • Transfer to a bowl
• Place salmon and spice blend in a bowl with a drizzle of olive oil and toss to coat • Return frying pan to medium-high heat with a drizzle of oil • Cook salmon, skin-side down, for 2-4 mins each side, or until cooked to your liking
• Meanwhile, microwave roasted pumpkin until hot and steaming, 3 mins • Add pumpkin and spinach to the bowl with charred corn. Season and toss • Plate up salmon and veggies • Serve with smokey aioli
