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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Baby Spinach Leaves
1
Capsicum
1 packet
Creamy Pesto Dressing
(Contains: Eggs, Milk, Walnut; May be present: Almond, Cashew, Macadamia.)
2
Garlic
1 sachet
Lemon Pepper Seasoning
1
Red Onion
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
2
Sweet Potato
1
Zucchini
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Finely chop garlic. Cut red onion into thick wedges. Roughly chop capsicum. Cut zucchini 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.
• 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!
• In a large bowl, combine roasted veggies and baby spinach leaves. • Toss, then season to taste.
• Divide roast veggie toss and lemon pepper salmon between plates. • Drizzle with creamy pesto dressing to serve. Enjoy!
