Oven Baked Indian-Spiced Salmon
with Veggie Toss & Garlic Dip
- Milk
- Fish
- May contain traces of allergens
- Crustaceans
- Fish
- Molluscs
Ingredients
1
Brown Onion
1 packet
Baby Spinach Leaves
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1
Zucchini
1 packet
Chat Potatoes
1 sachet
Mumbai Spice Blend
2
Garlic
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1
Carrot
Cooking Steps
• Preheat oven to 220°C/200°C fan forced. • Slice carrot (unpeeled) and zucchini into rounds. • Roughly chop brown onion. • Place chopped potato, carrot, zucchini, onion, half of the Mumbai spice blend and a drizzle of olive oil on a lined oven tray. • Season and toss to coat, then bake until tender, 25-30 minutes.
• While the veggies are cooking, finely chop garlic. • In a small heatproof bowl, combine garlic and a drizzle of olive oil. Microwave until fragrant, 30 second bursts. • Add Greek-style yoghurt to bowl with garlic oil, stirring to combine. Season to taste.
• When the veggies have 10 minutes remaining, place salmon on a lined oven tray. Drizzle with olive oil and sprinkle with remaining Mumbai spice blend. Season, then turn to coat. • Bake, skin-side down, until just cooked through, 8-12 minutes. • When the veggies have finished roasting add baby spinach leaves and a drizzle of white wine vinegar to the tray, gently tossing to combine.
• Divide the Indian-spiced salmon between plates and serve with veggie toss. • Serve with garlic yoghurt. Enjoy!
