Oven Baked Indian-Spiced Salmon
with Veggie Toss & Garlic Yoghurt
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
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
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• Divide oven baked Indian-spiced salmon between plates.
• Serve with veggie toss and garlic yoghurt. Enjoy!
