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Dukkah Salmon & Garlic Yoghurt

Dukkah Salmon & Garlic Yoghurt

with Roast Veggie Medley

Balanced
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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.

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:MilkFishSesameTree Nuts

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

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

(ContainsMilk)

1 packet

salmon

(ContainsFishMay be present Crustacea, Milk, Soy)

1 sachet

dukkah

(ContainsSesame, Tree NutsMay be present Milk, Soy, Gluten, Peanuts)

1 bag

baby spinach leaves

Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2722 kJ
Fat34.9 g
of which saturates7.3 g
Carbohydrate42.7 g
of which sugars27.2 g
Dietary Fibre0 g
Protein37.8 g
Cholesterol0 mg
Sodium621 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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!

5

In a large bowl, combine the roasted veggies and baby spinach leaves. Toss to combine.

6

Divide the roast veggies and dukkah salmon between plates. Serve with the garlic yoghurt.