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 relish mayo because it’s going to be a celebration for your tastebuds!
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
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
Tomato & Herb Seasoning
1
Beetroot
1 drizzle
olive oil
1 drizzle
white wine vinegar
2 tbs
Mayonnaise
(Contains: Eggs; )
• 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 (see ingredients) into wedges.
• Roughly chop roasted almonds.
• In a small bowl, combine chargrilled capsicum relish and the mayonnaise.
Set aside.
• In a medium bowl, combine salmon, tomato & 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 baked salmon, veggie fries and apple salad between plates.
• Dollop with chargrilled capsicum mayo to serve. Enjoy!