Dukkah Salmon & Roast Veggie Salad
with Caramelised Onion & Fetta
It's salmon, but not as you know it! We're using our flavourful and earthy dukkah to lift succulent salmon to new heights. With a generous helping of roasted veggies, it's all you need to create a low-carb and nutritious meal that's fit for even the fussiest eaters.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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.
Ingredients
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1
beetroot
1
sweet potato
1
carrot
1 sachet
dukkah
(Contains Sesame, Almond; May be present: Gluten, Milk, Peanut, Soy, Wheat, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
red onion
1 bag
baby spinach leaves
1 packet
Fetta Cubes
(Contains Milk;)
Not included in your delivery
olive oil
½ tbs
water
1 tbs
balsamic vinegar
1 tsp
brown sugar
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Pat salmon dry with paper towel and season both sides. When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
• While salmon is cooking, cut beetroot into thin wedges. Cut sweet potato and carrot into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil and season. Toss to coat. • Roast until tender, 25-30 minutes.
• While the veggies are roasting, evenly spread dukkah on a plate. Lay salmon on dukkah, turning to coat. Transfer, fat-side up, to a lined oven tray. • Roast for 15-20 minutes for medium or until cooked to your liking. • Remove from oven and rest for 10 minutes.
TIP: Press down firmly to help the dukkah stick to the salmon.
• While the salmon is resting, thinly slice red onion. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium, then add the balsamic vinegar, the brown sugar and a splash of water. Mix well, then cook until dark and sticky, 3-5 minutes. Add lamb resting juices, stir to combine, then remove from the heat. Set aside.
• When the veggies are done, add baby spinach leaves to the oven tray. Toss to combine. Season to taste.
• Divide salmon and roast veggie salad between plates. • Top with caramelised onion and crumble over fetta cubes to serve. Enjoy!