Baked Salmon & Veggie Fries
with Tartare Sauce & Cucumber Salad
- Fish
- May contain traces of allergens
- Crustaceans
- Fish
- Molluscs
Ingredients
1 packet
Mixed Salad Leaves
560 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1
Tomato
1
Sweet Potato
1
Cucumber
1 sachet
Savoury Seasoning
1
Lemon
1
Beetroot
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut beetroot and sweet potato into fries. • Spread veggie fries over a large microwave-safe plate. Cover with a damp paper towel. • Microwave fries on high, 4 minutes (microwave in batches if your plate is getting crowded). • Drain, then place veggies on a lined oven tray. Drizzle with olive oil, season with salt, and toss to coat. • Spread out evenly, then roast until golden and tender, 12-15 minutes. TIP: If your oven tray is crowded, divide between two trays.
If you've doubled your salmon, prepare and cook salmon as above. -----------CCM TEXT-------------- • Meanwhile, place salmon and savoury seasoning on a second lined oven tray. Drizzle with olive oil and turn salmon to coat. • Bake until salmon is just cooked through, 8-12 minutes. TIP: Spread salmon over two lined oven trays if your tray is getting crowded.
• Roughly chop cucumber and tomato. • Slice lemon into wedges. • In a medium bowl, combine mixed salad leaves, cucumber, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• Divide baked savoury salmon, veggie fries and cucumber salad between bowls. • Serve with remaining lemon wedges. Enjoy!
