Oven Baked Indian-Spiced Salmon
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Oven Baked Indian-Spiced Salmon

Oven Baked Indian-Spiced Salmon

with Veggie Toss & Garlic Dip

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!

This recipe is under 650kcal per serving.

Tags:
Over 30g protein
Under 650kcal
Dietitian approved
Quick Prep
Climate Superstar
Allergens:
Fish
Milk

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 Time
DifficultyEasy

Ingredients

Serving amount

1

carrot

1

zucchini

1

brown onion

1 bag

chopped potato

2 clove

garlic

1 packet

salmon

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

1 bag

baby spinach leaves

1 sachet

Mumbai spice blend

1 packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2293 kJ
Fat23.1 g
of which saturates4.8 g
Carbohydrate42.1 g
of which sugars14.4 g
Dietary Fibre9.7 g
Protein40.4 g
Sodium656 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Medium Non-Stick Pan

Instructions

1
1

• 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.

2
2

• While the veggies are cooking, finely chop garlic. • In a small heatproof bowl, combine garlic and a drizzle of olive oil. Microwave in 30 second bursts, until fragrant, • Add Greek-style yoghurt to bowl with garlic oil, stirring to combine. Season to taste.

3
3

• When the veggies have 10 minutes remaining, place salmon on a second 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 veggie tray, gently tossing to combine.

4
4

• Divide the veggie toss and Indian-spiced salmon between plates. • Serve with garlic yoghurt. Enjoy!