Mexican-Spiced Salmon & Roast Veg Toss

Name: Mexican-Spiced Salmon & Roast Veg Toss with Tomato-Corn Salsa & Aioli
Total time: 30m
Yield: 2
Ingredients: 1 packet Garlic Aioli; 1 Spring Onion; 1 packet Snacking Tomatoes; 280 g Salmon; 1 Capsicum; 1 tin Sweetcorn; 2 Sweet Potato; 1 sachet Mexican Fiesta Spice Blend

with Tomato-Corn Salsa & Aioli

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Calories

:

702 kcal

Protein

:

35.5g protein

Difficulty

:

Easy

High Protein

Allergens:

Eggs
Fish
May contain traces of allergens
Crustaceans
Fish
Molluscs

Watch as the Mexican spices combine with the natural mellow and buttery flavours of the salmon, while your sweet potato and capsicum crisps up in the oven. All that is left for you to do, is to whip up a quick and tasty salsa!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Garlic Aioli

(Contains: Eggs;)

1

Spring Onion

1 packet

Snacking Tomatoes

280 g

Salmon

(Contains: Fish, May contain traces of allergens, Crustaceans, Fish, Molluscs;)

1

Capsicum

1 tin

Sweetcorn

2

Sweet Potato

1 sachet

Mexican Fiesta Spice Blend

Nutritional Values

Calories702 kcal

Energy (kJ)2940 kJ

Fat40.9 g

of which saturates5.5 g

Carbohydrate47.5 g

of which sugars21.4 g

Dietary Fibre9.7 g

Protein35.5 g

Sodium663 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

1

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato and capsicum into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.

2

• Meanwhile, roughly chop snacking tomatoes. • Thinly slice spring onion. • Drain sweetcorn.

3

• Heat a large frying pan over high heat. Cook corn, tossing, until lightly browned, 4-5 minutes. • Transfer to a medium bowl. Set aside to cool slightly. TIP: Cover the pan with a lid if the kernels are 'popping' out.

4

• SPICY! You may find the spice blend hot. Add less if you're sensitive to heat and substitute with a little more flour. Pat salmon dry with a paper towel. On a plate, combine Mexican Fiesta spice blend, the plain flour, the salt and a pinch of pepper. Add salmon, gently turning to coat. • Return frying pan to medium-high heat with the butter and a drizzle of olive oil. When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.

5

• While salmon is cooking, to the bowl with corn, add tomato. • Add a drizzle of white wine vinegar and olive oil. Toss to coat. Season to taste.

6

• Divide Mexican-spiced salmon and roast veggies between plates. • Spoon any pan juices, corn salsa and spring onion over the salmon. • Serve with a dollop of garlic aioli. Enjoy!