Lemon Pepper Salmon & Creamy Pesto Dressing
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Lemon Pepper Salmon & Creamy Pesto Dressing

Lemon Pepper Salmon & Creamy Pesto Dressing

with Roast Pumpkin Veggie Toss

Some prefer salmon oven-roasted and others like it pan-fried, but either way, you've got a winner dinner when salmon is involved. Pair tonight's peppery salmon with some roated veg, spinach and some pesto dressing on the side.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Over 30g protein
Under 650kcal
Under 40g carbs
Quick Prep
Quick
Climate Superstar
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 Time25 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Peeled & Chopped Pumpkin

1

potato

1

beetroot

1 packet

salmon

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

1 sachet

lemon pepper seasoning

1 packet

baby spinach leaves

1 packet

creamy pesto dressing

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

Not included in your delivery

olive oil

drizzle

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)2482 kJ
Calories593 kcal
Fat36.8 g
of which saturates5.3 g
Carbohydrate29.4 g
of which sugars16.9 g
Dietary Fibre8.2 g
Protein36.1 g
Sodium545 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• 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.

2
2

• When veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Pat salmon dry with paper towel. • When oil is hot, cook salmon, skin-side down first, 2-4 minutes. Sprinkle with lemon pepper seasoning, turning salmon to coat. • Flip salmon and cook, until just cooked through, 2-4 minutes.

TIP: Patting the skin dry helps it crisp up in the pan! TIP: The spice blend will char slightly in the pan, this adds to the flavour!

3
3

• To tray with roast veggies, add baby spinach leaves with a drizzle of vinegar. Toss to coat and season.

4
4

• Divide roast pumpkin medley and lemon pepper salmon between plates. • Drizzle over creamy pesto dressing to serve. Enjoy!