Easy Dukkah Salmon & Garlic Sauce with Roast Veggie Toss
Lean Protein | Healthier Carbs | Packed with Veggies- Fish
- Sesame
- Almond
- Eggs
- Milk
- Crustaceans
- May contain traces of allergens
- Mollusc
- Gluten
- Milk
- Peanuts
- Soy
- Wheat
- Brazil nut
- Traces of Cashew
- Macadamia
- Pecan
- Pistachio
- Pine Nut
- Walnut
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*
Ingredients
2
sweet potato
1
beetroot
1
red onion
1
capsicum
1 packet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1 sachet
dukkah
(Contains: Sesame, Almond; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut.)
1 bag
baby spinach leaves
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk;)
1
zucchini
Not included in your delivery
olive oil
Utensils
Cooking Steps
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.
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!
In a large bowl, combine the roasted veggies and baby spinach leaves.
Divide the roast veggie toss and dukkah salmon between plates. Serve with the garlic sauce on the side.
