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Lemon Pepper Salmon
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Lemon Pepper Salmon

Lemon Pepper Salmon

with Creamy Pesto & Roast Veggie Toss

Tonight, our lemon pepper spice blend balances out the lovely richness of the salmon, while hearty roast veggies add a pop of colour and subtle sweetness. Drizzle with some creamy pesto and dig in!

Tags:
Quick Prep
Over 30g protein
Allergens:
Fish
Milk
Egg
Walnut

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 Time30 minutes
DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1

red onion

1

capsicum

1

carrot

2

sweet potato

1 packet

salmon

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

1 packet

creamy pesto dressing

(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )

1 bag

baby spinach leaves

½ sachet

lemon pepper seasoning

Not included in your delivery

olive oil

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Nutritional Values

Energy (kJ)2912 kJ
Fat41.7 g
of which saturates5.8 g
Carbohydrate44.4 g
of which sugars25.1 g
Protein36 g
Sodium525 mg
The average adult daily energy intake is 8700 kJ

Utensils

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

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Finely chop garlic. Cut red onion into thick wedges. Roughly chop capsicum. Cut carrot and sweet potato into bite-sized chunks. • On a lined oven tray, spread out prepped veggies in a single layer. Drizzle with olive oil and season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes.

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

2
2

• Meanwhile, pat salmon dry with paper towel (this helps the salmon crisp up in the pan!). Combine lemon pepper seasoning (see ingredients) and a drizzle of olive oil in a medium bowl. Add salmon. Season, then turn to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness).

TIP: The spice blend will char in the pan, this adds to the flavour!

3
3

• In a large bowl, combine roasted veggies and baby spinach leaves. • Toss, then season to taste.

4
4

• Divide roast veggie toss and lemon pepper salmon between plates. • Drizzle with creamy pesto dressing to serve. Enjoy!