Garlic & Herb Salmon
with Roast Veggie Medley & Pesto Dressing
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Creamy Pesto Dressing
(Contains: Eggs, Milk, Walnut; May be present: Almond, Cashew, Macadamia.)
2
Sweet Potato
1 packet
Pepitas
(May be present: Almond, Cashew, Macadamia, Brazil nut, Hazelnut, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1
Beetroot
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1
Zucchini
1 sachet
Garlic & Herb Seasoning
1 packet
Baby Spinach Leaves
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.
Custom Recipe: If you've upgraded to salmon, season salmon as above. When veggies have 12 minutes remaining, place salmon on a second lined oven tray. Bake until salmon is just cooked through, 8-12 mintues.
• 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!
• Slice garlic and herb chicken. • Divide roast veggie toss between plates. Top with chicken, 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.
