Easy Aussie Spiced Salmon Traybake
with Fries & Roast Veggie Toss
The quantities provided above are averages only.
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
2
potato
1
carrot
1
capsicum
1
sweetcorn
1
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1
baby spinach leaves
1
garlic aioli
(Contains: Eggs;)
Not included in your delivery
olive oil
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries. Spread the potato over a lined oven tray. Slice the carrot into rounds. Slice the capsicum into strips. Drain the sweetcorn. Spread the carrot, capsicum and sweetcorn on a second lined oven tray. Drizzle both trays with olive oil and season. Toss to coat, then roast both trays until almost tender, 15-20 minutes (the fries & veggies will cook some more in step 3).
While the veggies are roasting, combine the Aussie spice blend and a drizzle of olive oil in a medium bowl. Add the salmon and turn to coat.
When the potato and veggies have been roasting for 15-20 minutes, remove the veggie tray from the oven and move the veggies to one side. Place the salmon, skin-side down, on the other side and bake until the salmon is just cooked through, 8-12 minutes.
Toss the roast veggies with the baby spinach leaves and a drizzle of vinegar and divide between plates. Serve with the fries and Aussie salmon. Serve with the garlic aioli.
