Oven-Baked Garlic & Herb Salmon
with Beetroot Veggie Toss & Pesto Dressing
- Fish
- Eggs
- Milk
- Walnut
- Almond
- May contain traces of allergens
- Crustaceans
- Molluscs
- Almond
- Cashew
- Macadamia
- Brazil nut
- Hazelnut
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
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
Beetroot
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Molluscs.)
1 packet
Creamy Pesto Dressing
(Contains: Eggs, Milk, Walnut May be present: Almond, Cashew, Macadamia.)
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
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 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 to taste with salt and pepper.
• In a small bowl, combine creamy pesto dressing and the water.
Little cooks: Help combine the pesto and water!
• Slice salmon.
• Divide beetroot veggie toss between plates. Top with oven-baked garlic and herb salmon, spooning over any resting juices.
• Drizzle with creamy pesto dressing and sprinkle with flaked almonds to serve. Enjoy!
Little cooks: Add the finishing touches by drizzling the dressing and sprinkling the flaked almonds on top.
