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Easy Lemon Pepper Salmon

Easy Lemon Pepper Salmon

Easy Lemon Pepper Salmon

with Creamy Pesto & Roast Veggie Toss

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Tonight, our lemon pepper spice blend balances out the lovely richness of the salmon, while hearty roast veggies add a pop of colour and subtle sweetness. Drizzle with some creamy pesto and dig in!

Tags:

Not Suitable for Coeliacs

•Naturally Gluten-Free

Allergens:

Fish

•Milk

•Eggs

•Walnut

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 clove

garlic

1

red onion

1

capsicum

1

carrot

2

sweet potato

1 packet

salmon

(Contains: Fish; May be present: Crustaceans, Mollusc.)

1 packet

creamy pesto dressing

(Contains: Milk, Eggs, Walnut; May be present: Almond, Macadamia, Cashew.)

1 bag

baby spinach leaves

1 sachet

lemon pepper seasoning

Not included in your delivery

1

olive oil

Nutritional Values

per serving

Energy (kJ)3131 kJ

Fat44.7 g

of which saturates7.5 g

Carbohydrate44.1 g

of which sugars26.3 g

Protein36.6 g

Sodium415 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. • Finely chop garlic. Cut red onion into thick wedges. Roughly chop capsicum. Cut carrot and sweet potato into bite-sized chunks. • On a lined oven tray, spread out the garlic, onion, capsicum, carrot and sweet potato in a single layer. Drizzle with olive oil and season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

2

• When veggies have 10 minutes remaining, combine lemon pepper spice blend and a drizzle of olive oil in a medium bowl. Add salmon. Season, then turn to coat. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Cook 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, gently combine roasted veggies and baby spinach leaves. • Season to taste.

4

• Divide roast veggie toss and lemon pepper salmon between plates. • Serve drizzled with creamy pesto dressing.

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