Dijon-Crusted Salmon Traybake with Veggie Fries & Balsamic Glaze

Name: Dijon-Crusted Salmon Traybake with Veggie Fries & Balsamic Glaze Lean protein | Healthier Carbs | Packed with Veggies
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 unit potatoes; 1 unit beetroot; 1 unit carrot; 1 bag green beans; 2 clove garlic; ½ packet panko breadcrumbs; 1 packet salmon; 1 tub Dijon mustard; 1 drizzle balsamic glaze

Lean protein | Healthier Carbs | Packed with Veggies

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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 hidden under a golden crumb is an unexpected layer of Dijon mustard that turns this simple salmon dinner into the sort of meal you'd like to eat every night. Extra bonus: it's nutritionally balanced and oh-so healthy for you, too!

Allergens:

Gluten

•Wheat

•Fish

•Sulphites

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

2 unit

potatoes

1 unit

beetroot

1 unit

carrot

1 bag

green beans

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 tub

Dijon mustard

1 drizzle

balsamic glaze

(Contains: Sulphites;)

Not included in your delivery

olive oil

Nutritional Values

per serving

Energy (kJ)2727 kJ

Calories0 kcal

Fat28.7 g

of which saturates5.9 g

Carbohydrate55 g

of which sugars19.8 g

Dietary Fibre0 g

Protein37.7 g

Cholesterol0 mg

Sodium297 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

Cooking Steps

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 cooking for 15-20 minutes, remove the 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 side with the Dijon mustard. Spoon the crumb on top of the mustard and press down with your fingers to help 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: Spread the beans to the second tray if you need to.

Divide the Dijon-crusted salmon, potato wedges, green beans and carrot and beetroot fries between plates. Drizzle over the balsamic glaze (see ingredients list) to serve.