Dijon-Crusted Salmon Traybake

Name: Dijon-Crusted Salmon Traybake with Wedges, Veggie Fries & Garlic Aioli
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 olive oil; 2 potato; 1 carrot; 1 beetroot; ½ punnet Snacking Tomatoes; 2 clove garlic; ½ packet panko breadcrumbs; 1 packet salmon; 1 packet garlic aioli; 1 packet Dijon mustard

with Wedges, Veggie Fries & Garlic Aioli

Up to 180$ + Free Treats / Extras for Life

In this trusty traybake, a surprise layer of Dijon in the crumb adds a special touch to the salmon. Teamed with a moreish mix of subtly sweet veggie fries and potato wedges, plus blistered cherry tomatoes to cut through the richness, this is no ho-hum weeknight dinner.

Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!

Allergens:

Gluten

•Wheat

•Fish

•Eggs

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 Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

carrot

beetroot

½ punnet

Snacking Tomatoes

2 clove

garlic

½ packet

panko breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy.)

1 packet

salmon

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

1 packet

garlic aioli

(Contains: Eggs;)

1 packet

Dijon mustard

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)3377 kJ

Fat48.6 g

of which saturates6.8 g

Carbohydrate51 g

of which sugars18.3 g

Protein38.5 g

Sodium357 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C. • Cut potato into wedges. Place on a lined oven tray. • Cut carrot and beetroot into fries. Place on a second lined oven tray. • Drizzle both veggie trays with olive oil, season with salt and toss to coat. Bake until almost tender, 15-20 minutes (they will finish cooking in step 4!).

• Finely chop garlic.

• In a medium bowl, combine panko breadcrumbs (see ingredients), garlic, a good drizzle of olive oil and a pinch of salt and pepper.

• Remove the almost-tender veggie fries and potato wedges from the oven. • Move potato wedges to one side of the tray. Season salmon all over, then place, skin-side down, on the other side of the potato tray. • Spread Dijon mustard over top of salmon, then spoon over breadcrumb mixture, pressing down with your fingers to help it stick. • Return both trays to the oven. Bake until salmon is just cooked through and veggie fries and wedges are tender, a further 10 minutes.

TIP: Some of the crumb will fall off, don't worry! You can use it when serving up.

• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. • Cook cherry tomatoes (see ingredients), stirring occasionally, until blistered, 4-5 minutes.