Double Sri Lankan Salmon & Roast Veggie Medley
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Double Sri Lankan Salmon & Roast Veggie Medley

Double Sri Lankan Salmon & Roast Veggie Medley

with Garlic Yoghurt & Almonds

With its rich flavour and melt-in-your-mouth texture, salmon stands up beautifully to our Sri Lankan spice blend. Sear it in the pan for a lovely char and some crispy skin action, and serve on a sweet and earthy roast veggie toss to cut the richness (we've made this one spud-free to keep the carbs in check).

Tags:
Dietitian approved
Allergens:
Fish
•Sesame
•Almond
•Gluten
•Wheat
•Milk

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 Time
DifficultyEasy

Ingredients

Serving amount

1

beetroot

1

carrot

1

turnip

2 clove

garlic

2 packet

salmon

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

1 bag

baby spinach leaves

1 packet

Golden Goddess Dressing

(Contains Sesame;)

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 sachet

Sri Lankan spice blend

(Contains Gluten, Wheat;)

1 packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

½ tbs

honey

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Nutritional Values

Energy (kJ)3499 kJ
Fat50.9 g
of which saturates10 g
Carbohydrate28.5 g
of which sugars22.4 g
Protein66.7 g
Sodium632 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Cut beetroot into small chunks. Cut carrot and turnip into large chunks. • Place prepped veggies on a lined oven tray and sprinkle over half the Sri Lankan spice blend. Drizzle with olive oil and season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes. Set aside to slightly cool.

TIP: If your oven tray is crowded, divide the veggies between two trays.

2
2

• 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.

3
3

• 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!

4
4

• When the veggies have 5 minutes remaining, 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! TIP: Cook salmon in batches for the best results.

5
5

• To the slightly cooled roast veggie tray, add baby spinach leaves and golden goddess dressing. Toss to coat. Season to taste.

6
6

• Divide roast veggie toss between plates. • Top with Sri Lankan salmon. • Dollop garlic yoghurt and sprinkle with flaked almonds to serve. Enjoy!