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Dukkah Salmon & Roast Veggie Salad
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Dukkah Salmon & Roast Veggie Salad

Dukkah Salmon & Roast Veggie Salad

with Onion Chutney & Fetta

This tender roast salmon is the ultimate crowd pleaser, and even better with the roast veggie salad. Sweet Onion chutney cuts the salmon's richness, and the creamy fetta is the perfect garnish.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Dietitian approved
Quick Prep
Under 650kcal
Under 40g carbs
Allergens:
Fish
Sesame
Almond
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 Time40 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

salmon

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

1 bag

Potato, Carrot & Zucchini Mix

1 sachet

dukkah

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

1 bag

baby spinach leaves

1 packet

onion chutney

1 packet

Fetta Cubes

(Contains Milk;)

Not included in your delivery

olive oil

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Nutritional Values

Energy (kJ)2410 kJ
Fat29.1 g
of which saturates6.2 g
Carbohydrate35.6 g
of which sugars15.4 g
Protein40.8 g
Sodium690 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Large Frying Pan

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced.

2
2

• Place potato, carrot & zucchini mix on a lined oven tray. Drizzle with olive oil and season. Toss to coat. • Roast until tender, 25-30 minutes.

3
3

• While veggies are roasting, evenly spread dukkah on a plate. Lay salmon on dukkah, turning to coat. • Place salmon on lined oven tray and season on both sides. Lightly coat or spray with olive oil. Bake until salmon is just cooked through, 8-12 minutes.

4
4

• When veggies are done, add baby spinach leaves to oven tray. Toss to combine. Season to taste. • Divide salmon and roast veggie salad between plates. • Top with onion chutney and crumble over fetta cubes to serve. Enjoy!