Baked Garlic & Herb Salmon
with Roast Veggie Toss & Creamy Aioli
- Fish
- Almond
- Eggs
- May contain traces of allergens
- Crustaceans
- Fish
- Molluscs
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
You can't go wrong with garlic and herbs, or vibrant roasted veggies, or garlic aioli. This meal is a greatest hits of our favourite flavours, with juicy salmon leading the way.
Ingredients
1 packet
Baby Spinach Leaves
1
Beetroot
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 sachet
Garlic & Herb Seasoning
1 packet
Sweet Potato Chunks
1
Zucchini
1 packet
Rosemary
1 packet
Garlic Aioli
(Contains: Eggs;)
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.
• Pick and finely chop rosemary (see ingredients).
• Place beetroot, zucchini and sweet potato chunks on a lined oven tray. Drizzle with olive oil, sprinkle over rosemary, season to taste 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, place salmon on a second lined oven tray. Sprinkle with garlic & herb seasoning, drizzle with olive oil and toss to coat. Bake until just cooked through, 8-12 minutes.
• Once the roasted veggies have cooled, add baby spinach leaves to the tray and toss to combine. Season to taste.
• In a small bowl, combine garlic aioli and the water.
Little cooks: Help combine the aioli and the water!
• Slice salmon.
• Divide roast veggie toss between plates. Top with baked garlic and herb salmon, spooning over any resting juices.
• Drizzle with garlic aioli and sprinkle with flaked almonds to serve. Enjoy!
Little cooks: Add the finishing touches by drizzling the aioli and sprinkling the flaked almonds on top!
