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Australian Recipes

Ginger & Lemongrass Salmon

Ginger & Lemongrass Salmon

Ginger & Lemongrass Salmon

with Roast Veggie Toss & Crispy Shallots

Up to 180$ + Free Treats / Extras for Life

Allergens:

Sesame

•Eggs

•Fish

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 Time35 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Ginger Paste

1 packet

Baby Spinach Leaves

1

Garlic

1 sachet

Crispy Shallots

1

Capsicum

1

Potato

1 packet

Sesame Oil Blend

(Contains: Sesame;)

1 packet

Garlic Aioli

(Contains: Eggs;)

280 g

Salmon

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

1

Lemon

1

Carrot

Nutritional Values

Calories658 kcal

Energy (kJ)2750 kJ

Fat50.8 g

of which saturates8.2 g

Carbohydrate24.9 g

of which sugars11.7 g

Dietary Fibre6.4 g

Protein34.6 g

Sodium236 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. • Cut potato, carrot and capsicum into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

2

Pat salmon dry and season with salt and pepper.

3

In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.

TIP: Patting the skin dry helps it crisp up in the pan!

4

Add ginger lemongrass mixture as above, gently turning salmon to coat.

5

• To the roast veggie tray, add baby spinach leaves and a squeeze of lemon juice. Gently toss to combine.

6

• Slice the lemony ginger chicken. • Divide chicken and roast veggie toss between plates. Spoon any remaining sauce from the pan over chicken. • Sprinkle with crispy shallots. Serve with garlic aioli and any remaining lemon wedges. Enjoy!

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