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Australian Recipes

Lemon Pepper Salmon

Lemon Pepper Salmon

Lemon Pepper Salmon

with Creamy Pesto & Roast Veggie Toss

Up to 180$ + Free Treats / Extras for Life

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:

High Protein

Allergens:

Eggs

•Milk

•Walnut

•Fish

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 Time30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1

Red Onion

1 sachet

Lemon Pepper Seasoning

2

Garlic

1 packet

Baby Spinach Leaves

1 packet

Creamy Pesto Dressing

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

1

Capsicum

2

Sweet Potato

280 g

Salmon

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

1

Carrot

Nutritional Values

Calories578 kcal

Energy (kJ)2420 kJ

Fat37.2 g

of which saturates5.7 g

Carbohydrate27.4 g

of which sugars18.2 g

Dietary Fibre8.9 g

Protein34.2 g

Sodium503 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

Cooking Steps

Roast the veggies

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.

Cook the salmon

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

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

4

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

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