Baked Garlic-Herb Salmon & Beetroot Medley

Name: Baked Garlic-Herb Salmon & Beetroot Medley with Spinach & Creamy Pesto Dressing
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Baby Spinach Leaves; 1 packet Flaked Almonds; 1 packet Sweet Potato Chunks; 1 packet Creamy Pesto Dressing; 1 Zucchini; 280 g Salmon; 1 sachet Garlic & Herb Seasoning; 1 Beetroot; 1 drizzle olive oil

with Spinach & Creamy Pesto Dressing

Get up to $230 off

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.

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.)

1 packet

Sweet Potato Chunks

1 packet

Creamy Pesto Dressing

1

Zucchini

280 g

Salmon

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

1 sachet

Garlic & Herb Seasoning

1

Beetroot

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Calories714 kcal

Energy (kJ)2990 kJ

Fat45.5 g

of which saturates6.6 g

Carbohydrate40.2 g

of which sugars19.6 g

Dietary Fibre10.6 g

Protein37 g

Sodium545 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

Cooking Steps

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.

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!

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!

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.