Mumbai-Spiced Salmon
with Roasted Root Veggies & Coconut Sweet Chilli Mayo
- Gluten
- Wheat
- Fish
- Eggs
- Crustaceans
- May contain traces of allergens
- Mollusc
- Cashew
- Almond
- Walnut
- Macadamia
Tonight, we're taking omega-3 rich salmon to the next level with our Mumbai-inspired seasoning. Add colourful veggies that are roasted with brown mustard seeds and mango mayo for a touch of creamy sweetness, and you! have a nutritionally balanced meal that's simply delicious! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1
potato
1
carrot
1
beetroot
1 packet
brown mustard seeds
(Contains: Gluten, Wheat;)
1 packet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1 sachet
Mumbai spice blend
1 bag
baby spinach leaves
1 packet
coconut sweet chilli mayonnaise
(Contains: Eggs; May be present: Cashew, Almond, Walnut, Macadamia.)
Not included in your delivery
olive oil
drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. • Cut beetroot into 1cm chunks. • Place veggies on a lined oven tray. Sprinkle over brown mustard seeds. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. Set aside to cool slightly.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• While veggies are roasting, pat salmon dry with paper towel. In a medium bowl, combine Mumbai spice blend and a drizzle of olive oil. Season with salt. Add salmon, gently turn to coat. • When veggies have 5 minutes remaining, heat a large frying pan with a drizzle of olive oil over medium-high heat. When oil is hot, add salmon, skin side down first and cook until just cooked through, 2-4 minutes each side.
TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Patting the skin dry helps it crisp up in the pan!
• When the roast veggies have cooled a little, add baby spinach leaves and a drizzle of the white wine vinegar to the oven tray and gently toss to combine. Season to taste.
• Divide Mumbai-spiced salmon and roasted root veggies between plates. • Serve with coconut sweet chilli mayonnaise. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the Mumbai spice blend on salmon, while some found it too strong. The coconut sweet chilli mayo was a hit.
- Ease of prep: Customers found this dish quick and simple to prepare, with roasted veggies and pan-fried salmon coming together easily.
- Suggestions: Several recommend baking the salmon in the oven for more even cooking. Some suggest using less spice or adding it later to prevent burning.
- Portions: Many felt the vegetable portions were small; adding extra potatoes or a side like rice could make it more filling.
- Cooking method: Some preferred baking the salmon in the oven or using an air fryer instead of pan-frying for better results.
