Dijon-Crusted Salmon Traybake with Roasted Veggies & Balsamic Glaze
Lean Protein | Healthier Carbs | Packed with Veggies
Introducing our Balanced recipes. They're Dietitian-approved and have just the right amount of lean protein, healthier carbs and nutrient-packed veggies you need, so you can be sure dinnertime is nutritious, well-balanced and less than 650 calories. This one-tray wonder turns veggies into an assortment of delectable delights, while an unexpected layer of Dijon mustard in the crumb turns this simple salmon dinner into the sort of meal you'd like to eat every night. Extra bonus: it's nutritionally balanced for you, too!
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.
Ingredients
2 unit
potatoes
1 unit
beetroot
1 unit
carrot
1 bag
green beans
2 clove
garlic
½ packet
panko breadcrumbs
(Contains Gluten, Wheat;)
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 tub
Dijon mustard
1 drizzle
balsamic glaze
(Contains Sulphites;)
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Cut the beetroot and carrot (unpeeled) into 1cm fries. Spread the potato over an oven tray lined with baking paper. Spread the beetroot and carrot over a second oven tray lined with baking paper. Drizzle both trays with olive oil and season with salt. Toss to coat, then roast both trays until almost tender, 15-20 minutes (the veggies will finish cooking in step 4).
While the veggies are roasting, trim the green beans. Finely chop the garlic (or use a garlic press).
In a medium bowl, combine the panko breadcrumbs (see ingredients list), garlic, a good drizzle of olive oil and a pinch of salt and pepper. Stir to combine and set aside.
When the potato has been roasting for 15-20 minutes, remove the potato tray from the oven and move the potato to one side. Season the salmon fillets all over with salt and pepper and place, skin-side down, on the other side of the tray and spread the top with the Dijon mustard. Spoon the crumb on top of the mustard and press down to help it stick.
TIP: Some crumb will fall off, don't worry!
Add the green beans to any free space on the tray, drizzle with olive oil and season with salt and pepper. Return the tray to the oven and bake until the salmon is just cooked through and the veggies are tender, 10 minutes.
TIP: Divide the beans between the two trays if necessary.
Divide the Dijon-crusted salmon and roasted veggies between plates. Drizzle with a little balsamic glaze to serve.
