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Spanish-Style Crusted Salmon, Fetta & Paprika Veg

Spanish-Style Crusted Salmon, Fetta & Paprika Veg

with Pumpkin & Lemon Aioli
Recipe Development Team
Recipe Development TeamUpdated on May 04, 2026
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Get up to $230 off
Calories
: 
914 kcal
Protein
: 
50.7g protein
Preparation Time
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Eggs
  • Fish
  • Wheat
  • Gluten
  • Milk
  • Wheat
  • Gluten
  • Soy
  • May contain traces of allergens
  • Crustaceans
  • Molluscs
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Serving amount

1

Zucchini

1

Capsicum

1

Potato

1

Brown Onion

1 packet

Peeled & Chopped Pumpkin

1 sachet

Paprika Spice Blend

(May be present: Wheat, Gluten, Soy.)

1

Lemon

1 packet

Garlic Aioli

(Contains: Eggs;)

280 g

Salmon

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

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten; May be present: Gluten, Soy.)

2 packet

Fetta Cubes

(Contains: Milk;)

Not included in your delivery

1 drizzle

olive oil

Calories914 kcal
Energy (kJ)3820 kJ
Fat55.9 g
of which saturates13.6 g
Carbohydrate51.9 g
of which sugars19.6 g
Dietary Fibre10.4 g
Protein50.7 g
Sodium1360 mg
Potassium23.7 mg
Calcium2.3 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

Get prepped
1

• Preheat oven to 240°C/220°C fan-forced. 
• Cut zucchini and capsicum into large chunks. Slice potato into rounds. Slice 
brown onion into thick wedges. 
• Place prepped veggies and peeled & chopped pumpkin on a lined oven tray. 
Drizzle with olive oil, sprinkle over paprika spice blend, season with salt and 
toss to coat. 
• Roast until tender, 20-25 minutes.  


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

Make the lemon ailoli
2

• Meanwhile, zest lemon to get a pinch, then slice into wedges. 
• In a small bowl, combine lemon zest, a good squeeze of lemon juice and  garlic aioli. Set aside. 

Bake the salmon
3
  • When the veggies have 15 minutes remaining, pat salmon dry with paper towel and season both sides.
  • Place salmon on a second lined oven tray skin side down and spread lemon aioli over top of salmon. Spoon over panko breadcrumbs, gently pressing down so it sticks. Lightly coat or spray with olive oil.
  • Bake until just cooked through and the crumb is slightly golden, 8-12 minutes.
Finish & serve
4

• Divide Spanish-style crusted salmon and paprika veg between plates. Crumble over fetta cheese.
• Serve with any remaining lemon aioli and lemon wedges. Enjoy!

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