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Easy Indian Salmon Traybake
Easy Indian Salmon Traybake

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!

Tags:
Easy
Not Suitable for Coeliacs
Naturally Gluten-Free
Calorie Smart
Allergens:
Milk
Fish

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

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

Nutritional Values

per serving
Energy (kJ)2435 kJ
Fat26.7 g
of which saturates6.8 g
Carbohydrate41.7 g
of which sugars14.5 g
Protein38.9 g
Sodium378 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Medium Non-Stick Pan

Cooking Steps

1
1

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.

2
2

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.

3
3

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.

4
4

Divide the Indian salmon between plates and serve with the roast veggie toss. Drizzle the garlic yoghurt over the salmon to serve.

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