Double Honey-Soy Salmon & Sweet Potato Toss
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Double Honey-Soy Salmon & Sweet Potato Toss

Double Honey-Soy Salmon & Sweet Potato Toss

with Sesame Dressing

Around 45 minutes is all that's standing between you and this delectable low-cal dish. With the greatest of veggies in this roast veggie toss, you'll have the perfect base for tender salmon!

This recipe is under 650kcal per serving.

Allergens:
Gluten/Gluten
•Soy
•Fish
•Egg
•Gluten
•Sesame
•Wheat

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 Time20 minutes
DifficultyEasy

Ingredients

Serving amount

2

sweet potato

1

zucchini

1

beetroot

1

onion

3 clove

garlic

2 packet

salmon

(Contains Fish; May be present: Crustacean, Mollusc. )

1 packet

baby spinach leaves

1 packet

sesame dressing

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

Not included in your delivery

olive oil

2 tbs

low sodium soy sauce

(Contains Gluten/Gluten, Soy;)

1 tbs

honey

drizzle

vinegar (white wine or rice wine)

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Nutritional Values

Energy (kJ)3717 kJ
Calories888 kcal
Fat45.8 g
of which saturates7.4 g
Carbohydrate53.6 g
of which sugars32.8 g
Dietary Fibre12.9 g
Protein66.2 g
Sodium829 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Cooking Steps

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato and zucchini into bite-sized chunks. Cut beetroot into small chunks. Cut red onion into wedges. • Place on lined oven tray. Drizzle with olive oil and season with salt. Toss to coat. • Roast until tender, 20-25 minutes.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

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

2
2

• Meanwhile, finely chop garlic. In a small bowl, combine a drizzle of olive oil and half the garlic and half the low sodium soy sauce. • Remove tray from oven, pour soy-garlic mixture over veggies, tossing to coat. • Return to oven and roast until browned, 5 minutes.

3
3

• Meanwhile, pat salmon dry with paper towel and season both sides. • When the veggies have 10 minutes remaining, 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. (Cook in batches if your pan is getting crowded). • Transfer to serving plates.

4
4

• Return frying pan to a medium heat with a drizzle of olive oil. • Cook remaining garlic until fragrant, 1 minute. • Stir in the honey and remaining low sodium soy sauce and cook until slightly thickened, 1 minute.

5
5

• To tray with roast veggies, add baby spinach leaves and a drizzle of vinegar. • Toss to combine and season to taste.

6
6

• Divide sweet potato veggie toss between plates with salmon. • Spoon glaze over salmon. • Drizzle over sesame dressing to serve. Enjoy!