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Oven-Baked Salmon

Oven-Baked Salmon

Oven-Baked Salmon

with Pesto Potatoes

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This fresh dish is perfect for the cooler months: baked potatoes and a salmon fillet are hearty enough to satisfy on a cold night, so you’ll be warmed right down to the tips of your toes. Don’t worry though, because baby spinach and a perfect pesto inject plenty of freshness and flavour to this dish as well.

Allergens:

Fish

•Milk

•Tree Nuts

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 Time45 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

400 g

potatoes

2 fillet

salmon

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

1 bunch

broccolini

½ bag

baby spinach leaves

2 tbs

traditional pesto

(Contains: Milk, Tree Nuts;)

Not included in your delivery

2 tsp

olive oil

Nutritional Values

per serving

Calories2450 kcal

Fat30.5 g

of which saturates4.5 g

Carbohydrate28.5 g

of which sugars1.8 g

Protein44.6 g

Sodium236 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Knife

•Baking Paper

•Baking Tray

•Saucepan

•Strainer

•Bowl

Cooking Steps

Quarter the potatoes

1

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, quarter the potatoes (unpeeled). Chop the broccolini into thirds and wash the baby spinach.

Season with salt and pepper

2

Place the potato on one prepared oven tray and toss in the olive oil. Season with salt and pepper and roast in the oven for 40-45 minutes or until tender and golden. Place the salmon fillets on another prepared oven tray and season with salt and pepper. Add to the oven for the last 10-12 minutes of the potatoes cooking time or until cooked to your liking. Please note cooking times may vary slightly depending on your oven.

3

Meanwhile, bring a small saucepan of water to the boil. Add the broccolini to the saucepan and cook for 2 minutes, or until just soft. Drain.

Transfer the hot potato

4

Transfer the hot potato to a bowl and add the baby spinach and broccolini. Toss so that the hot potato and broccolini begins to wilt the baby spinach slightly. Add the traditional pesto and toss to coat well. Season to taste with salt and pepper.

5

To serve, divide the pesto potato salad, broccolini and baked salmon between plates.

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