Mexican-Spiced Salmon & Roast Veggie Toss
with Creamy Garlic Sauce- Fish
- Eggs
- Milk
- Sesame
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Crustaceans
- Mollusc
Let’s hear it for mid-week Mexican! Our Tex-Mex spice blend is all you need to flavour the 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.*
Ingredients
1
sweet potato
1 portion
cauliflower
1
capsicum
1
brown onion
1 tsp
sweetcorn
1 sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy.)
1 packet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1 bag
baby spinach leaves
1 packet
Garlic Sauce
(Contains: Eggs, Milk, Sesame;)
Not included in your delivery
olive oil
1 tsp
honey
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into small chunks. Cut cauliflower into small florets. Cut capsicum into bite-sized chunks. Cut brown onion into thick wedges. • Place prepped veggies 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.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, drain sweetcorn. Set aside. • Pat salmon dry with paper towel and season both sides. • 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 and gently turn to coat.
• Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a second medium bowl.
TIP: Cover the pan with a lid if the corn kernels are 'popping' out.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
• To the tray with roasted veggies, add baby spinach leaves and charred corn. • Drizzle with olive oil, then gently toss to coat. Season to taste.
• Divide roast veggie toss between plates. Top with Tex-Mex salmon. • Drizzle over garlic sauce to serve. Enjoy!
