Easy Salmon & Parmesan Potato Chunks
with Salad & Smokey Aioli- Milk
- Fish
- Eggs
- Crustaceans
- May contain traces of allergens
- Mollusc
- Milk
It’s a classic, it’s a favourite for all, it’s the answer to your cravings, a steaming plate of salmon and potato chunks. A must-have side of cheesy potato and fresh salad adds the perfect finishing touches, meaning that you won’t be needing that takeaway menu anymore. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
2
Potato
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
salmon
(Contains: Fish, Crustaceans, May contain traces of allergens, Mollusc;)
1 packet
Baby Spinach Leaves
2
Baby Capsicum
1
Tomato
1 packet
smokey aioli
(Contains: Eggs, Milk, May contain traces of allergens;)
Not included in your delivery
olive oil
drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until just tender, 20-25 minutes. • In the last 5 minutes of cook time, remove from oven, sprinkle with Parmesan cheese and bake until golden and crisp, 5 minutes.
TIP: If your oven tray is crowded, divide between two trays TIP: If your tray is getting crowded, divide the potato between two trays!
• When potatoes have 10 minutes remaining, pat salmon dry with paper towel. • Place salmon on a second lined oven tray, lightly coat or spray with olive oil, and season on both sides. • Bake until salmon is just cooked through, 8-12 minutes.
• While the salmon is cooking, thinly slice tomato into wedges. • Thinly slice baby capsicum • In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add tomato, capsicum and baby spinach leaves. Toss to coat.
Little cooks: Take the lead by tossing the salad!
• Divide salmon, Parmesan potato chunks and salad between plates. • Serve with smokey aioli. Enjoy!
