This simple yet stunning meal is done in four steps and uses only two oven trays to save on washing up! With most of the magic made in the oven, it literally cooks itself. Too easy!
Always refer to the product label for the most accurate ingredient and allergen information.
Aussie spice blend(May be present Gluten)
baby spinach leaves
vinegar (balsamic or white wine)
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries. Place on a lined oven tray. Slice the carrot into rounds. Slice the capsicum into thin strips. Drain the sweetcorn. Place the carrot, capsicum and sweetcorn on a second oven tray lined with baking paper.
Drizzle both trays with olive oil and season with salt. Toss to coat, then roast until almost tender, 15-20 minutes.
While the veggies are roasting, combine the Aussie spice blend and a drizzle of olive oil in a medium bowl. Add the salmon and turn to coat. When the veggies have been roasting for 15-20 minutes, remove the veggie tray from the oven and move the veggies to one side. Place the salmon, skin-side down, on the tray. Bake until the salmon is just cooked through, 8-12 minutes.
In a large bowl, combine the roast veggies with the baby spinach leaves and a drizzle of vinegar. Divide roast veggie toss, the fries and Aussie salmon between plates. Serve with the garlic aioli.