Aussie-Spiced Salmon Traybake
with Fries & Roast Veggie Toss- Fish
- Eggs
- Crustaceans
- May contain traces of allergens
- Mollusc
This simple yet stunning meal is done in four steps and uses only two oven trays to save on washing up! The rich salmon works a treat with our Aussie spice blend, while the subtle sweetness of the roast veggies provides the perfect balance of flavours. *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
2
potato
1
carrot
1
beetroot
1 tin
sweetcorn
1 packet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1 bag
baby spinach leaves
1 packet
garlic aioli
(Contains: Eggs;)
1 sachet
Aussie spice blend
Not included in your delivery
olive oil
1 drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Slice carrot into thick rounds. Cut beetroot into 1cm chunks. Drain sweetcorn. Place carrot, beetroot and corn on a second lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Bake fries until tender, 20-25 minutes. Roast veggies until almost tender, 15-20 minutes (they will finish cooking in step 3).
• Meanwhile, combine Aussie spice blend and a drizzle of olive oil in a medium bowl. • Add salmon and turn to coat.
• Remove veggie tray from oven. Move veggies to one side. • Place salmon, skin-side down, on the other side. • Bake until salmon is just cooked through and veggies are tender, 8-12 minutes.
• In a medium bowl, combine roasted veggies and the baby spinach leaves with a drizzle of vinegar. • Divide Aussie-spiced salmon, fries and roast veggie toss between plate. • Serve with garlic aioli.
