Oven Baked Indian-Spiced Salmon
with Veggie Toss & Garlic Dip- Milk
- Fish
- Crustaceans
- May contain traces of allergens
- Mollusc
They say that the simple things in life are often the best, so we've taken this piece of inspo to create an easy, satisfying meal of spiced salmon and three veg. Enjoy!
Ingredients
1
carrot
1
zucchini
1 bag
chopped potato
2 clove
garlic
1 packet
Greek-style yoghurt
(Contains: Milk;)
1 packet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1 sachet
Mumbai spice blend
1 bag
baby spinach leaves
Not included in your delivery
olive oil
drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan forced. • Slice carrot (unpeeled) and zucchini into rounds. • Place chopped potato, carrot, zucchini and a drizzle of olive oil on an oven tray lined with baking paper. Season and toss to coat, then bake until tender, 25-30 minutes.
• While the veggies are cooking, finely chop garlic. • Heat a medium frying pan over medium-high heat with a drizzle of olive oil. Add garlic and cook until fragrant, 1 minute. • Transfer to a small bowl and set aside. Allow to cool for 5 minutes. • Add Greek-style yoghurt and stir to combine. Season to taste and set aside.
• When the veggies have 10 minutes remaining, pat salmon dry and place on a second lined oven tray. Drizzle with olive oil and sprinkle with 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 the white wine vinegar to the tray, gently tossing to combine.
• Divide the roast veggie toss and Indian salmon between plates. • Serve with garlic yoghurt. Enjoy!
