[Hands-Free Traybake] NZ Zesty Salmon & Root Veggie Traybake
with Creamy Pesto Dressing
Allergens:
Fish
•Soy
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total30 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
1
White Turnip
1
Carrot
2 packet
Potato
1
Beetroot
1
Red Onion
3
Garlic
½
Lemon
280 g
Salmon
(Contains: Fish; )
1 packet
Parsley
1 packet
Creamy Pesto Dressing
(Contains: Soy; )
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Calories618 kcal
Energy (kJ)2590 kJ
Fat36.8 g
of which saturates5.8 g
Carbohydrate34.9 g
of which sugars21.5 g
Dietary Fibre10.3 g
Protein34.6 g
Cholesterol1.1 mg
Sodium344 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.
Cooking Steps
1
- Preheat oven to 220°C/200°C fan-forced. Peel turnip and cut turnip, carrot and potato into large chunks. Cut beetroot and red onion into wedges. Peel garlic.
- Place veggies and garlic cloves on a lined oven tray.
- Drizzle with olive oil, season with salt and toss to coat.
- Roast until tender, 25-30 minutes. Allow to cool slightly.
TIP: If your oven tray is crowded, divide between two trays.
2
- When veggies have 10 minutes remaining, slice lemon into wedges. Place salmon on a second lined oven tray and season on both sides. Lightly coat or spray with olive oil.
- Bake until salmon is just cooked through, 8-10 minutes.
- Squeeze lemon juice over salmon.
3
- To tray with roast veggies, tear in parsley and add a squeeze of lemon juice. Toss to coat and season to taste.
4
- Divide zesty salmon and root veggie toss between plates. Drizzle over creamy pesto dressing. Serve with any remaining lemon wedges. Enjoy!
