HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMexican Spiced Salmon With Roast Veggie Toss & Mojo Rojo Dressing
Mexican Spiced Salmon with Roast Veggie Toss & Mojo Rojo Dressing

Mexican Spiced Salmon with Roast Veggie Toss & Mojo Rojo Dressing

Pre-Prepped | Three Steps | Ready in 15

Fresh & Fast
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With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. This week, enjoy a Tex-Mex spiced salmon on a bed of veggies with our new Mojo Rojo dressing for some added flair to this quick and easy meal.

Heads-up - you'll need a microwave for this recipe.

Tags:Under 650kcal

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 Time15 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 tin


1 packet


(ContainsFishMay be present Crustacea, Milk, Soy)

1 sachet

Tex-Mex spice blend

(May be present Gluten)

1 packet

roasted pumpkin

(May be present Gluten)

1 bag

baby spinach leaves

1 tub

mojo rojo dressing


1 bag


Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2551 kJ
Fat36.7 g
of which saturates6.9 g
Carbohydrate27.8 g
of which sugars18.5 g
Dietary Fibre0 g
Protein34.4 g
Cholesterol0 mg
Sodium1274 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Chop capsicum and drain corn. Heat olive oil in a frying pan over high heat. Add capsicum and corn, tossing, until softened and lightly charred, 4 mins. Transfer to a bowl.


In a bowl, combine Tex-Mex spice and a drizzle of olive oil. Add salmon and turn to coat. Return pan to a medium-high heat with a drizzle of olive oil. Cook salmon, skin-side down first, 2-3 mins each side, or until cooked to your liking.


Meanwhile, pierce a few holes in pumpkin packet. Zap pumpkin in microwave until hot and steaming, 3 mins. Add pumpkin and spinach to the bowl with the veggies. Season and toss. Plate up the salmon and veggies, serve with mojo rojo dressing and garnish with torn coriander.