Mexican-Spiced Salmon & Pre-Cut Veggies
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Mexican-Spiced Salmon & Pre-Cut Veggies

Mexican-Spiced Salmon & Pre-Cut Veggies

with Creamy Garlic Sauce

Let’s hear it for mid-week Mexican! Our Tex-Mex spice blend is all you need to flavour the juicy salmon, which works a treat with the veggies and a dollop of creamy garlic sauce. Did we mention this is light on the carbs?

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

Tags:
Over 30g protein
•Calorie Smart
•Under 40g carbs
Allergens:
Fish
•Egg
•Milk
•Sesame

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 Time30 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 tin

sweetcorn

1 packet

Carrot & Zucchini Mix

1 packet

Peeled & Chopped Pumpkin

1 sachet

Tex-Mex spice blend

1 packet

salmon

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

1 packet

baby spinach leaves

1 packet

Garlic Sauce

(Contains Egg, Milk, Sesame;)

Not included in your delivery

olive oil

1 tsp

honey

sideBannerName

Nutritional Values

Energy (kJ)2318 kJ
Calories554 kcal
Fat33.7 g
of which saturates5.1 g
Carbohydrate26.4 g
of which sugars17.5 g
Dietary Fibre7 g
Protein34.8 g
Sodium756 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 220°C/200°C fan-forced. Drain sweetcorn. • Place carrot & zucchini mix and peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil and the honey. Season with salt and pepper, then toss to coat. • Roast until tender, 25-30 minutes. • When the veggies have 10 minutes remaining, add corn to the tray and roast until golden.

TIP: If your oven tray is crowded, divide the veggies between two trays.

2
2

• Meanwhile, pat salmon dry with a paper towel. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. In a medium bowl, combine Tex-Mex spice blend and a drizzle of olive oil. Season, then add salmon. Toss to coat. Set aside.

3
3

• When the veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Remove from heat.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

4
4

• To the tray with roasted veggies, add baby spinach leaves and a drizzle of olive oil then gently toss to coat. Season to taste. • Divide roast veggie toss between plates. Top with Tex-Mex salmon. • Serve with a dollop of garlic sauce. Enjoy!