Going low-carb? It’s hard to beat a classic combination of salmon, garlic sauce and veggie wedges. Just add a crisp leafy salad for the finishing touch!
This recipe is under 650kcal per serving
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.
mixed salad leaves
salmon(ContainsFishMay be present Crustacea, Milk, Soy)
Aussie spice blend(May be present Gluten)
garlic sauce(ContainsEgg, Milk, SesameMay be present Tree Nuts)
white wine vinegar
Preheat the oven to 220°C/200°C fan-forced. Cut the potato and beetroot into wedges. Place on a lined oven tray. Drizzle with olive oil, season with the Aussie spice blend and toss to coat. Bake until tender, 30-35 minutes. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
While the wedges are baking, thinly slice the cucumber into rounds. In a medium bowl, combine a drizzle of white wine vinegar, olive oil and season with salt and pepper.
Rub both sides of the salmon with salt and pepper.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, cook the salmon, skin-side down first, until just cooked through, 3-4 minutes each side. TIP: Salmon can be served blushing pink in the centre.
While the salmon is cooking, add the cucumber and mixed salad leaves to the salad dressing and toss to coat.
Divide the pan-fried salmon, beetroot and potato wedges and salad between plates. Top the salmon with the garlic sauce to serve.