Oven Baked Salmon Fillet & Veggie Fries
with Tartare Sauce & Garden Salad- Fish
- Eggs
- Crustaceans
- May contain traces of allergens
- Mollusc
Some prefer salmon oven-roasted and others like it pan-fried, but either way, you've got a winner dinner when salmon is involved. Pair tonight's savoury salmon with some veggie fries, a cucumber-tomato salad and some tartare sauce on the side. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1
sweet potato
1
beetroot
1 packet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1 sachet
Savoury Seasoning
1
cucumber
1
tomato
½
lemon
1 bag
mixed salad leaves
1 packet
tartare sauce
(Contains: Eggs;)
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut beetroot and sweet potato into fries. • Spread veggie fries over a large microwave-safe plate. Cover with a damp paper towel. • Microwave fries on high, 4 minutes (microwave in batches if your plate is getting crowded). • Drain, then place veggies on a lined oven tray. Drizzle with olive oil, season with salt, and toss to coat. • Spread out evenly, then roast until golden and tender, 12-15 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, place salmon and savoury seasoning on a second lined oven tray. Drizzle with olive oil and turn salmon to coat. • Bake until salmon is just cooked through, 8-12 minutes.
• Roughly chop cucumber and tomato. • Slice lemon into wedges. • In a medium bowl, combine mixed salad leaves, cucumber, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• Divide baked savoury salmon, veggie fries and cucumber salad between bowls. • Serve with tartare sauce and remaining lemon wedges. Enjoy!
