Sri Lankan Salmon & Roast Veggie Medley
with Garlic Yoghurt & Almonds
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 packet
Golden Goddess Dressing
(Contains: Sesame;)
1 packet
Baby Spinach Leaves
1 sachet
Sri Lankan Spice Blend
(Contains: Gluten;)
1
Turnip
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1
Beetroot
2
Garlic
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1
Carrot
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut beetroot, carrot and turnip into bite-sized chunks. • Spread veggies over a large microwave-safe plate. Cover with a damp paper towel. Microwave veggies on high, 3 minutes. • Drain, then place veggies on a lined oven tray. Drizzle with olive oil, sprinkle over half the Sri Lankan spice blend, season with salt and toss to coat. • Spread out evenly, then roast until golden and tender, 12-15 minutes. Set aside to cool slightly.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, finely chop garlic. In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat. Cook until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt to garlic oil mixture, stirring to combine. Season to taste. • Pat salmon dry with a paper towel. • In a medium bowl, combine the remaining Sri Lankan spice blend, a drizzle of olive oil and a generous pinch of salt. Add salmon, gently turning to coat.
TIP: Patting the salmon skin dry helps it crisp up in the pan!
• While veggies are cooling, return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness). • In the last minute, add the honey, gently turning salmon to coat.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Once veggies have cooled slightly, add baby spinach leaves and golden goddess dressing. Toss to coat. Season to taste. • Divide roast veggie toss between plates. Top with Sri Lankan salmon. • Dollop garlic yoghurt and sprinkle with flaked almonds to serve. Enjoy!
