Baked Garlic-Herb Salmon & Beetroot Medley
with Spinach & Creamy Pesto Dressing
- Almond
- Fish
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Crustaceans
- Fish
- Molluscs
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.
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.)
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
Utensils
Cooking Steps
ā¢ Preheat oven to 220Ā°C/200Ā°C fan-forced. ā¢ Cut beetroot into 1cm chunks. ā¢ Cut zucchini into thick rounds. ā¢ Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. ā¢ 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.
ā¢ When veggies have 15 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. ā¢ Pat salmon dry with paper towel and sprinkle with garlic & herb seasoning, drizzle with olive oil and toss to coat.. ā¢ 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!
ā¢ Once the roasted veggies have cooled, add baby spinach leaves to the tray and toss to combine. Season. ā¢ In a small bowl, combine creamy pesto dressing and the water. Little cooks: Help combine the pesto and water!
ā¢ Slice garlic and herb salmon. ā¢ Divide roast veggie toss between plates. Top with salmon, spooning over any resting juices. ā¢ 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.
