Aussie-Spiced Salmon & Veggies
with Garden Salad & Almonds
- Fish
- Eggs
- Almond
- Crustaceans
- May contain traces of allergens
- Mollusc
- Milk
- Peanuts
- Sesame
- Soy
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
Salmon's rich flavour stands up well to our Aussie spice blend, which has hints of paprika, rosemary, lemon and pepper. Sear the spiced salmon in the pan for a lovely char and serve with some colourful sides, including a fun twist on fries to keep the carbs down. This recipe is under 650kcal per serving and under 30g carbohydrates per serving. The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Ingredients
1
potato
1
turnip
1
carrot
1 packet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1
tomato
1
cucumber
1 bag
baby spinach leaves
1 packet
mayonnaise
(Contains: Eggs;)
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 sachet
Aussie spice blend
Not included in your delivery
olive oil
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into fries. Cut turnip into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and sprinkle with 1/2 the Aussie spice blend. Toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• While fries are baking, 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!
• While salmon is cooking, 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, veggies and garden salad between plates. • Sprinkle with flaked almonds. Serve with mayonnaise.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the Aussie spice blend, which added a delicious BBQ-like taste to the salmon and veggies.
- Ease of prep: Customers found this recipe quick, simple, and easy to follow, making it perfect for busy weeknights.
- Suggestions: Some recommended cooking the salmon in the oven with the veggies to save on washing up.
- Leftovers: Several noted that the salad greens didn't stay fresh long; consider using heartier vegetables.
- Portions: A few found the salmon portions small for four adults; consider adding extra sides for larger groups.
