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!
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.
Ingredients
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
Utensils
Cooking Steps
• 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.
• 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!
• 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!
• 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.
