Aussie Salmon & Caramelised Onion Topping
with Vibrant Beetroot Toss & Pesto Dressing
- Milk
- Fish
- May contain traces of allergens
- Crustaceans
- Molluscs
You can't go wrong with an easy toss packed with roasted veggies full of colour and flavour! Jazz up Aussie-spiced salmon with a slathering of caramelised onions and Don't forget to serve it all up with our creamy pesto dressing! We’ve replaced the potato in this recipe with sweet potato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
1 packet
Baby Spinach Leaves
1
Beetroot
1
Brown Onion
1
Carrot
1 packet
Creamy Pesto Dressing
(Contains: Milk)
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Molluscs)
2
Sweet Potato
1 sachet
Aussie Spice Blend
Not included in your delivery
1 drizzle
olive oil
1 tbs
balsamic vinegar* (Pantry)
1 tsp
brown sugar
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and potato into bite-sized chunks. • Cut beetroot into 1cm chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes. Allow to cool slightly. TIP: If your oven tray is crowded, divide the veggies between two trays. TIP: Beetroot stays firm when cooked. it's done when you can pierce it with a fork.
• Meanwhile, thinly slice brown onion. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add salmon, turning to coat. Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Pat salmon dry with paper towel and season both sides.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
TIP: Patting the skin dry helps it crisp up in the pan!
• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook onion, stirring regularly, until softened, 5-6 minutes. • Add the balsamic vinegar, brown sugar, a splash of water and any salmon resting juices and mix well. Cook until slightly reduced, 2-3 minutes. • Transfer to a bowl.
• To the tray with roasted veggies, add baby spinach leaves and a drizzle of vinegar. • Toss to combine and season to taste. Little cooks: Help add the spinach to the tray. Be careful, the tray is hot!
• Divide roast veggie toss and Aussie salmon between plates. • Spoon caramelised onion over salmon. • Serve with creamy pesto dressing. Enjoy! Little cooks: Add the finishing touch by spooning the caramelised onion over the salmon!
