Double Mumbai-Spiced Salmon

Name: Double Mumbai-Spiced Salmon with Roasted Root Veggies
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 potato; 1 carrot; 1 beetroot; 2 packet salmon; 1 sachet Mumbai spice blend; 1 packet baby spinach leaves; drizzle white wine vinegar

with Roasted Root Veggies

Get up to $200 off!

Tonight, we're taking omega-3 rich salmon to the next level with our Mumbai-inspired seasoning. Add colourful, veggies that are roasted to perfection and you have a nutritionally balanced meal that’s simply delicious!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Over 30g protein

Allergens:

Fish

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 Time30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

potato

carrot

beetroot

2 packet

salmon

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

1 sachet

Mumbai spice blend

1 packet

baby spinach leaves

Not included in your delivery

olive oil

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)4154 kJ

Calories993 kcal

Fat69.4 g

of which saturates12.7 g

Carbohydrate39.1 g

of which sugars16.9 g

Dietary Fibre9.6 g

Protein69.4 g

Sodium819 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-sized chunks. Cut beetroot into 1cm chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• While veggies are roasting, pat salmon dry with paper towel. Combine salmon, Mumbai spice blend and a drizzle of olive oil in a medium bowl. Season with salt. Toss to combine. • When veggies have 5 minutes remaining, heat a large frying pan with a drizzle of olive oil over medium-high heat. When oil is hot, add salmon, skin side down first, and cook until just cooked through, 2-4 minutes each side.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

TIP: Patting the skin dry helps it crisp up in the pan!

• When the roast veggies have cooled a little, add the baby spinach leaves and a drizzle of white wine vinegar to the oven tray and gently toss to combine. Season to taste.