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Baked Garlic & Herb Salmon
Baked Garlic & Herb Salmon

Baked Garlic & Herb Salmon

with Roast Veggie Toss & Creamy Pesto Dressing

You can't go wrong with garlic and herbs, or vibrant roasted veggies, or creamy pesto. This meal is a greatest hits of our favourite flavours, with juicy salmon leading the way. Follow our tips for little cooks and get the kids involved, too!

Tags:
Kid Friendly
Allergens:
Almond
Fish

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

1 packet

Flaked Almonds

(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)

½ packet

Creamy Pesto Dressing

1

Zucchini

280 g

Salmon

(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)

1 sachet

Garlic & Herb Seasoning

1

Sweet Potato

1

Beetroot

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Energy (kJ)2750 kJ
Calories657 kcal
Fat45.5 g
of which saturates6.6 g
Carbohydrate27.9 g
of which sugars14.7 g
Dietary Fibre8.3 g
Protein35.3 g
Cholesterol0 mg
Sodium536 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper

Cooking Steps

Roast the veggies
1

• Preheat oven to 220°C/200°C fan-forced. • Cut beetroot into 1cm chunks. • Cut zucchini into thick rounds. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes. Allow to cool slightly. TIP: Beetroot stays firm when it is cooked. it's done when you can pierce it with a fork.

Cook the salmon
2

• When veggies have 15 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Pat salmon dry with paper towel and sprinkle with garlic & herb seasoning, drizzle with olive oil and toss to coat. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. TIP: Patting the skin dry helps it crisp up in the pan!

Bring it all together
3

• Once the roasted veggies have cooled, add baby spinach leaves to the tray and toss to combine. Season. • In a small bowl, combine creamy pesto dressing and the water. Little cooks: Help combine the pesto and water!

Finish & serve
4

• Slice garlic and herb salmon. • Divide roast veggie toss between plates. Top with salmon, spooning over any resting juices. • Drizzle with creamy pesto dressing and sprinkle with pepitas to serve. Enjoy! Little cooks: Add the finishing touches by drizzling the pesto and sprinkling the pepitas on top.

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