Garlic Salmon & Cauliflower-Kale Traybake
with Roasted Potato & Truffle Mayo
- Fish
- Eggs
- May contain traces of allergens
- Crustaceans
- Molluscs
Tonight, whip up an easy garlic chicken dish that is an all-time classic. To keep the carbs in check, we've added a bountiful roast veggie toss that nips that carb craving in the bud. We've also added our favourite truffle mayo to take this one up a notch.
Ingredients
1
Cauliflower
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Molluscs.)
1 sachet
Garlic & Herb Seasoning
1 packet
Italian Truffle Mayonnaise
(Contains: Eggs;)
1
Kale
1
Potato
1 packet
Rosemary
1
Zucchini
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and zucchini into bite-sized chunks. • Cut cauliflower into small florets. • Pick and finely chop rosemary leaves. • Pat salmon dry with paper towel. • In a medium bowl combine garlic & herb seasoning and a drizzle of olive oil in a medium bowl. Season, then add salmon, turning to coat. Little cooks: Take charge by combining the salmon with the seasoning!
• Place veggies on a lined oven tray. Drizzle with olive oil and toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, roughly tear kale leaves, then discard stems. • When the veggies have 8 minutes cook time remaining, add kale, rosemary and a pinch of salt to the tray. • Gently toss to combine. Return tray to the oven, then roast until tender, 5-8 minutes. Little cooks: Help with sprinkling over the seasoning and tossing the veggies.
• While the veggies are roasting, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • Transfer salmon to a lined oven tray and bake until cooked through, 8-10 minutes.
• Slice salmon. • Divide cauli-kale traybake and garlic salmon between plates. • Serve with Italian truffle mayonnaise. Enjoy!
