Dukkah Salmon & Garlic Yoghurt
with Roast Veggie Medley- Milk
- Fish
- Sesame
- Almond
- Crustaceans
- May contain traces of allergens
- Mollusc
- Gluten
- Milk
- Peanuts
- Soy
- Wheat
- Brazil nut
- Traces of Cashew
- Macadamia
- Pecan
- Pistachio
- Pine Nut
- Walnut
They say to eat the rainbow so we've created a meal that'll get you feeling all healthy and happy. This delightful dinner is loaded with roasted veggies while a crispy dukkah-coated salmon makes it a nutritionally balanced plate of pure goodness.
Ingredients
2 unit
sweet potato
1 unit
zucchini
1 unit
beetroot
1 unit
red onion
1 unit
tomato
2 clove
garlic
1 packet
Greek-style yoghurt
(Contains: Milk;)
1 packet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1 sachet
dukkah
(Contains: Sesame, Almond; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut.)
1 bag
baby spinach leaves
Not included in your delivery
olive oil
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled), zucchini and beetroot into 1cm chunks. Slice the red onion and tomato into 2cm wedges.
TIP: Cut the veggies to the correct size so they cook in the allocated time.
Place the sweet potato and beetroot on one oven tray lined with baking paper. Place the zucchini, tomato and onion on a second oven tray lined with baking paper. Drizzle with both trays with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer. Roast both trays until tender, 25-30 minutes.
TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when it can be easily pierced with a fork.
While the veggies are roasting, finely chop the garlic (or use a garlic press). Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Transfer to a small bowl. Add the Greek yoghurt and a pinch of salt, then stir to combine. Set aside.
In a medium bowl, combine the salmon, a drizzle of olive oil and a sprinkle of the dukkah. Toss to coat and set aside. When the veggies have 10 minutes cook time remaining, return the frying pan to a medium heat with a drizzle of olive oil. When the oil is hot, add the salmon to the pan, skin-side down, and cook until just cooked through, 2-4 minutes each side (depending on thickness).
TIP: The spice blend will char in the pan, this adds to the flavour!
In a large bowl, combine the roasted veggies and baby spinach leaves. Toss to combine.
Divide the roast veggies and dukkah salmon between plates. Serve with the garlic yoghurt.
