Honey-Soy Salmon & Sweet Potato Toss

Name: Honey-Soy Salmon & Sweet Potato Toss with Sesame Dressing
Total time: 35 min
Yield: 2
Cuisine: Japanese
Ingredients: olive oil; 2 sweet potato; 1 zucchini; 1 beetroot; 1 red onion; 3 clove garlic; 2 tbs low sodium soy sauce; 1 packet salmon; 1 tbs honey; 1 packet baby spinach leaves; drizzle vinegar (white wine or rice wine); 1 packet sesame dressing

with Sesame Dressing

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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.

Tags:

Over 30g protein

•Calorie Smart

•Climate Superstar

Allergens:

Gluten/Gluten

•Soy

•Fish

•Eggs

•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

sweet potato

zucchini

beetroot

red onion

3 clove

garlic

1 packet

salmon

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

1 packet

baby spinach leaves

1 packet

sesame dressing

(Contains: Eggs, 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)

Nutritional Values

Energy (kJ)2649 kJ

Calories633 kcal

Fat29.8 g

of which saturates5 g

Carbohydrate52.4 g

of which sugars34.2 g

Dietary Fibre14 g

Protein39.5 g

Sodium772 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

• 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 veggies on a 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 the veggies between two trays.

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

• Meanwhile, pat salmon dry with a 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. • Transfer to serving bowls.

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

• 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.