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Oven Baked Indian-Spiced Salmon
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Oven Baked Indian-Spiced Salmon

Oven Baked Indian-Spiced Salmon

with Veggie Toss & Garlic Dip

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:
Under 650kcal
Dietitian approved
Quick Prep
Allergens:
Milk
Fish

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
DifficultyEasy

Ingredients

Serving amount

1

carrot

1

zucchini

1 bag

chopped potato

2 clove

garlic

1 packet

Greek-style yoghurt

(Contains Milk;)

1 packet

salmon

(Contains Fish; May be present: Crustacean, Molluscs. )

1 sachet

Mumbai spice blend

1 bag

baby spinach leaves

Not included in your delivery

olive oil

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2188 kJ
Fat23.1 g
of which saturates4.8 g
Carbohydrate36.8 g
of which sugars9.1 g
Dietary Fibre8.5 g
Protein39.2 g
Sodium649 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Medium Non-Stick Pan

Instructions

1
1

• Preheat oven to 220°C/200°C fan forced. • Slice carrot (unpeeled) and zucchini into rounds. • Place chopped potato, carrot, zucchini and a drizzle of olive oil on an oven tray lined with baking paper. Season and toss to coat, then bake until tender, 25-30 minutes.

2
2

• While the veggies are cooking, finely chop garlic. • Heat a medium frying pan over medium-high heat with a drizzle of olive oil. Add garlic and cook until fragrant, 1 minute. • Transfer to a small bowl and set aside. Allow to cool for 5 minutes. • Add Greek-style yoghurt and stir to combine. Season to taste and set aside.

3
3

• When the veggies have 10 minutes remaining, pat salmon dry and place on a second lined oven tray. Drizzle with olive oil and sprinkle with Mumbai spice blend. Season, then turn to coat. • Bake, skin-side down, until just cooked through, 8-12 minutes. • When the veggies have finished roasting, add baby spinach leaves and a drizzle of the white wine vinegar to the tray, gently tossing to combine.

4
4

• Divide the roast veggie toss and Indian salmon between plates. • Serve with garlic yoghurt. Enjoy!