Aussie Salmon & Roast Veggie Medley
with Mustard Mayo
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 packet
Baby Spinach Leaves
1
Beetroot
1
Capsicum
1 packet
Mustard Mayo
(Contains: Eggs; May be present: Milk.)
1
Parsnip
1 sachet
Aussie Spice Blend
300 g
Beef Rump
2
Sweet Potato
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Thinly slice parsnip into rounds. • Cut sweet potato and capsicum into bite-sized chunks. • Cut beetroot into 1cm chunks.
• Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until just tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.
• In a medium bowl, combine salmon, Aussie spice blend, a drizzle of olive oil and a pinch of pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate to rest.
• While steak is resting, add the vinegar and baby spinach leaves to the roast veggie tray. • Gently toss to combine.
• Divide Aussie salmon and roast veggie medley between plates. • Top with a dollop of mustard mayo to serve. Enjoy!
