Tuscan Baked Salmon & Veggie Fries
with Chargrilled Capsicum Mayo & Apple-Almond Salad
A fresh salmon is something to get excited about when it comes to dinnertime. String up the balloons and shout hooray when the salmon is drizzled in a delightful chargrilled capsicum mayo because it’s going to be a celebration for your tastebuds!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
apple
1 packet
Roasted almonds
(Contains: Almond; )
280 g
Salmon
(Contains: Fish; )
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
1 packet
Mixed Salad Leaves
1
Carrot
1
Parsnip
1 sachet
Tuscan Herb Seasoning
1
Beetroot
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut carrot, parsnip and beetroot into fries. • Place veggie fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 30-35 minutes.
• Meanwhile, thinly slice apple into wedges. Roughly chop roasted almonds. • In a small bowl, combine chargrilled capsicum relish and mayonnaise. Set aside. • In a medium bowl, combine salmon, Tuscan herb seasoning, a drizzle of olive oil and a pinch of pepper.
• When the fries have 10 minutes remaining, place salmon on a second lined oven tray. • Bake salmon until just cooked through, 8-10 minutes.
• In a second medium bowl, combine mixed salad leaves, apple, almonds, a drizzle of white wine vinegar and olive oil. Season to taste. • Divide Tuscan baked salmon, veggie fries and apple salad between plates. • Top salmon with chargrilled capsicum mayo. Enjoy!
