Baked Garlic & Herb Salmon
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Baked Garlic & Herb Salmon

Baked Garlic & Herb Salmon

with Roast Veggie Toss & Creamy Pesto Dressing

You can't go wrong with garlic and herbs, or vibrant roasted veggies, or creamy pesto. This meal is a greatest hits of our favourite flavours, with juicy salmon leading the way. Follow our tips for little cooks and get the kids involved, too!

Tags:
Kid Friendly
Quick Prep
Allergens:
Fish
Milk
Egg
Walnut

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 Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

sweet potato

1

beetroot

1

zucchini

1 packet

salmon

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

1 sachet

garlic & herb seasoning

1 bag

baby spinach leaves

1 packet

creamy pesto dressing

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

1 packet

pepitas

(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )

Not included in your delivery

olive oil

1 tsp

water

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Nutritional Values

Energy (kJ)3196 kJ
Fat47.3 g
of which saturates6.9 g
Carbohydrate45.2 g
of which sugars23.3 g
Protein39.4 g
Sodium634 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. Cut sweet potato into bite-sized chunks. Cut beetroot into 1cm chunks. Cut zucchini into thick rounds. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes. Allow to cool slightly.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

2
2

• Meanwhile, in a medium bowl, combine garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add salmon, turning to coat. • When veggies have 12 minutes remaining, place salmon on a second lined oven tray. Bake until salmon is just cooked through, 8-12 minutes.

3
3

• Once the roasted veggies have cooled, add baby spinach leaves to the tray and toss to combine. Season. • In a small bowl, combine creamy pesto dressing and the water.

Little cooks: Help combine the pesto and water!

4
4

• Divide roast veggie toss between plates. Top with salmon, spooning over any resting juices. • Drizzle with creamy pesto dressing. Sprinkle with pepitas to serve. Enjoy!

Little cooks: Add the finishing touches by drizzling the pesto and sprinkling the pepitas on top.