[High PTN // Quick] Double Lemon Pepper Salmon & Creamy Pesto Dressing
with Roast Pumpkin Veggie Toss
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
Peeled & Chopped Pumpkin
1 packet
Baby Spinach Leaves
1 sachet
Lemon Pepper Seasoning
1 packet
Creamy Pesto Dressing
(Contains: Eggs, Milk, Walnut; May be present: Almond, Cashew, Macadamia.)
560 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1
Potato
1
Beetroot
Cooking Steps
• Preheat oven to 240°C/220°C fan forced. Spread peeled & chopped pumpkin over a large microwave-safe plate. Cover with a damp paper towel. Microwave on high, 2 minutes. • Meanwhile, cut potato and beetroot into bite-sized chunks. • Spread potato and beetroot over a large microwave-safe plate. Cover with a damp paper towel. Microwave on high, 3 minutes. • Drain any excess liquid, then place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until golden and tender, 12-15 minutes.
TIP: Microwave in batches if your plate is getting crowded.
If you've received double salmon: Use in the same way as instructed above.
• To tray with roast veggies, add baby spinach leaves with a drizzle of vinegar. Toss to coat and season.
• Divide roast pumpkin medley and lemon pepper salmon between plates. • Drizzle over creamy pesto dressing to serve. Enjoy!
