Tuscan Baked Salmon & Veggie Fries

Name: Tuscan Baked Salmon & Veggie Fries with Chargrilled Capsicum Mayo & Apple-Almond Salad
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 apple; 1 packet Roasted almonds; 280 g Salmon; 1 packet Chargrilled Capsicum Relish; 1 packet Mixed Salad Leaves; 1 Carrot; 1 Parsnip; 1 sachet Tuscan Herb Seasoning; 1 Beetroot

with Chargrilled Capsicum Mayo & Apple-Almond Salad

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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.

Tags:

Mediterranean

•High Protein

Allergens:

Almond

•Fish

•Sulphites

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total35 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

apple

1 packet

Roasted almonds

(Contains: Almond; )

280 g

Salmon

(Contains: Fish; )

1 packet

Chargrilled Capsicum Relish

(Contains: Sulphites; )

1 packet

Mixed Salad Leaves

Carrot

Parsnip

1 sachet

Tuscan Herb Seasoning

Beetroot

Nutrition Values

Calories643 kcal

Energy (kJ)2690 kJ

Fat41.7 g

of which saturates5.7 g

Carbohydrate29.6 g

of which sugars21.3 g

Dietary Fibre9.6 g

Protein35.2 g

Cholesterol1.1 mg

Sodium919 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.

Utensils

•Baking Paper

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!