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Mediterranean Recipes

Easy Dukkah Salmon & Garlic Sauce with Roast Veggie Toss

Easy Dukkah Salmon & Garlic Sauce with Roast Veggie Toss

Easy Dukkah Salmon & Garlic Sauce with Roast Veggie Toss

Lean Protein | Healthier Carbs | Packed with Veggies

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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. Bonus: it's all done in four easy steps!

This recipe is under 650kcal per serving

Tags:

Not Suitable for Coeliacs

•Balanced

•Easy

•Naturally Gluten-Free

•Calorie Smart

Allergens:

Pesce

•Sesamzaad

•Almond

•Egg

•Milk

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.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2

sweet potato

1

beetroot

1

red onion

1

capsicum

1 packet

salmon

1 sachet

dukkah

1 bag

baby spinach leaves

1 packet

Garlic Sauce

1

zucchini

Not included in your delivery

olive oil

Nutritional Values

per serving

Energy (kJ)2700 kJ

Fat35.2 g

of which saturates6.2 g

Carbohydrate40.2 g

of which sugars25.7 g

Protein36.4 g

Sodium522 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Medium Non-Stick Pan

Cooking Steps

1

Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato, zucchini and beetroot into small chunks. Slice the red onion into thick wedges. Thinly slice the capsicum. Place the sweet potato and beetroot on a lined oven tray. Place the zucchini, capsicum and onion on a second lined oven tray. Drizzle both trays with olive oil and season. 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.

2

In a medium bowl, place the salmon with a drizzle of olive oil. Sprinkle with the dukkah. Toss to coat and set aside. When the veggies have 10 minutes cook time remaining, heat a drizzle of olive oil in large frying pan over a medium heat. When the oil is hot, cook the salmon, skin-side down first, 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!

3

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

4

Divide the roast veggie toss and dukkah salmon between plates. Serve with the garlic sauce on the side.

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