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Oven Baked Indian-Spiced Salmon

Oven Baked Indian-Spiced Salmon

Oven Baked Indian-Spiced Salmon

with Veggie Toss & Garlic Yoghurt

Get up to $200 off!

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 and under 40g carbohydrates per serving.

Tags:

Climate Superstar

•Calorie Smart

•Under 40g carbs

Allergens:

Milk

•Fish

The quantities provided above are averages only.

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 Time10 minutes

DifficultyEasy

Ingredients

Serving amount

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

Not included in your delivery

1 drizzle

olive oil

1 drizzle

white wine vinegar

Nutritional Values

Calories555 kcal

Energy (kJ)2320 kJ

Fat28 g

of which saturates6.1 g

Carbohydrate37 g

of which sugars13.2 g

Dietary Fibre9 g

Protein38 g

Sodium566 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

Cooking Steps

Roast the veggies

1

• Preheat oven to 220°C/200°C fan-forced.
• Slice carrot (unpeeled) and zucchini into rounds.
• Cut chat potatoes into large chunks.
• Roughly chop brown onion.
• Place potato, carrot, zucchini, onion, half of the Mumbai spice blend and a drizzle of olive oil on a lined oven tray.
• Season with salt and pepper and toss to coat, then bake until tender, 25-30 minutes.

Get prepped

2

• While veggies are roasting, finely chop garlic.
• In a small microwave-safe bowl, combine garlic and a drizzle of olive oil. Microwave, in 10 second bursts, until fragrant.
• Add Greek-style yoghurt to bowl with garlic oil, stirring to combine. Season to taste.

Bake the salmon & bring it together

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 to taste, then turn to coat.
• Bake salmon, 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.

Finish & serve

4

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

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