Baked Garlic & Herb Salmon

Name: Baked Garlic & Herb Salmon with Roast Veggie Toss & Creamy Pesto Dressing
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 sweet potato; 1 beetroot; 1 zucchini; 1 packet salmon; 1 sachet garlic & herb seasoning; 1 bag baby spinach leaves; 1 packet creamy pesto dressing; 1 tsp water; 1 packet pepitas

with Roast Veggie Toss & Creamy Pesto Dressing

Up to 180$ + Free Treats / Extras for Life

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

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 Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

sweet potato

beetroot

zucchini

1 packet

salmon

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

1 sachet

garlic & herb seasoning

1 bag

baby spinach leaves

1 packet

creamy pesto dressing

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

1 packet

pepitas

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

Not included in your delivery

olive oil

1 tsp

water

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

Cooking Steps

• 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.

• 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.

• 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!

• 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.