Aussie-Spiced Salmon & Veggie Fries
with Tomato & Baby Spinach Salad
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
Carrot
1 packet
Baby Spinach Leaves
1
Zucchini
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1 sachet
Aussie Spice Blend
1 packet
Mayonnaise
(Contains: Eggs;)
1
Potato
1
Tomato
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato, zucchini and carrot into fries. Place on a lined oven tray. Drizzle with olive oil, season with salt and sprinkle with half the Aussie spice blend. Toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggie fries between two trays.
• Meanwhile, combine a drizzle of olive oil and remaining Aussie spice blend in a medium bowl. Add salmon, gently turning to coat. • When fries have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness).
TIP: The spice blend will char in the pan, this adds to the flavour!
• Thinly slice the tomato and cucumber into half-moons. • In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add the tomato, cucumber and baby spinach leaves. Toss to coat.
• Divide Aussie-spiced salmon, veggie fries and garden salad between plates. • Serve with mayonnaise. Enjoy!
