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Herby Salmon & Honey-Balsamic Fioretto

Herby Salmon & Honey-Balsamic Fioretto

with Veggie Toss & Italian Truffle Mayo

Recipe Development TeamUpdated on July 01, 2026

Get up to $230 off

Get up to $230 off

Calories

:

676 kcal

Protein

:

39.7g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

Allergens:

Fish
Eggs
May contain traces of allergens
Crustaceans
Molluscs

We’ve teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. With tender stems and delicate florets, the creamy cauliflower will become the best part of this veggie medley. When paired with herby salmon and truffle mayo, you’ll be savouring each and every bite. Compliments to the Fioretto, we say!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

280 g

Salmon

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

1

Fioretto

1 packet

Italian Truffle Mayonnaise

(Contains: Eggs)

1 packet

Baby Spinach Leaves

½

Brown Onion

1 sachet

Tomato & Herb Seasoning

2

Potato

1

Zucchini

Not included in your delivery

½ tbs

honey

1 drizzle

olive oil

1 drizzle

balsamic vinegar

Nutritional Values

Calories676 kcal

Energy (kJ)2830 kJ

Fat42.5 g

of which saturates6.1 g

Carbohydrate34 g

of which sugars15.1 g

Dietary Fibre7.1 g

Protein39.7 g

Sodium810 mg

Potassium117 mg

Calcium1.7 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

Get prepped

1

Preheat oven to 240°C/220°C fan-forced.
Cut potato and zucchini into bite-sized chunks.
Slice brown onion (see ingredients) into thick wedges.
Trim Fioretto and halve any thicker stalks
lengthways.

Roast the veggies

2

Place potato, zucchini and onion on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
Roast until tender, 20-25 minutes.

Roast the Fioretto

3

When veggies have 15 minutes remaining, place Fioretto on a second lined oven tray.
Drizzle with olive oil, season with salt and pepper and toss to coat.
Roast until tender and browned around edges, 10-15 minutes.
In the last 5 minutes of cook time, drizzle over the honey and balsamic vinegar. Return to the oven and roast until sticky.

Cook the salmon

4

In a large frying pan, heat a drizzle of olive oil over high heat.
Pat salmon dry with paper towel and season both sides.
When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Sprinke with tomato & herb seasoning and cook, turning to coat, until fragrant, 1 minute.

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

Bring it all together

5

To the tray with roasted veggies, add baby spinach leaves.
Gently toss to combine. Season to taste with salt and pepper.

Finish & serve

6

Divide herby salmon, honey-balsamic Fioretto and veggie toss between plates.
Serve with Italian truffle mayonnaise. Enjoy!

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