Mumbai-Spiced Salmon
with Roasted Root Veggies
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
potato
1
carrot
1
beetroot
1 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
Utensils
Cooking Steps
• 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 roasted veggies have cooled a little, add baby spinach leaves and a drizzle of white wine vinegar to the oven tray and gently toss to combine. Season with salt and pepper to taste.
• Divide Mumbai-spiced salmon and roasted root veggies between plates to serve. Enjoy!
