Easy Indian Salmon Traybake
with Roast Veggie Toss & Garlic Yoghurt
They say that the simple things in life are often the best, so we've taken this piece of inspo to create an easy, satisfying meal of spiced salmon and three veg. Enjoy!
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
1
carrot
1
zucchini
1 packet
chopped potato
2 clove
garlic
1 packet
Greek-style yoghurt
(Contains: Milk;)
1 packet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1 sachet
Mumbai spice blend
1 bag
baby spinach leaves
Not included in your delivery
olive oil
drizzle
white wine vinegar
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Slice the carrot and zucchini into rounds. Place the carrot, zucchini and chopped potato on a lined oven tray. Drizzle with olive oil and season. Toss to coat and spread out evenly on the tray. Bake until tender, 25-30 minutes.
While the veggies are cooking, finely chop the garlic. Heat a medium frying pan over a medium-high heat with a drizzle of olive oil and the garlic. Cook until fragrant, 1 minute. Transfer to a small bowl. Add the Greek-style yoghurt to the garlic oil and stir to combine. Season to taste and set aside. In a medium bowl, combine the salmon, Mumbai spice blend and a drizzle of olive oil. Season.
Place the salmon, skin-side down, on a second lined oven tray. Bake until just cooked through, 8-10 minutes. When the veggies have finished roasting, add the baby spinach leaves and a drizzle of white wine vinegar to the tray. Toss to combine.
Divide the Indian salmon between plates and serve with the roast veggie toss. Drizzle the garlic yoghurt over the salmon to serve.
