Paprika-Spiced Salmon & Apple Sauce
with Roast Veggie Kale Toss & Walnuts
- Fish
- Walnut
- Soy
- May contain traces of allergens
- Wheat
- Gluten
- Crustaceans
- Molluscs
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
Juicy paprika salmon meets its sweet match in a drizzle of classic apple sauce. Paired with a vibrant veggie kale toss and crunchy walnuts, this meal brings top-tier texture and balance to your plate in a flash. Consider this your savviest shortcut to a restaurant-worthy dinner on a busy night!
Ingredients
1 packet
Apple Sauce
(May be present: Soy)
1
Beetroot
2
Garlic
1
Kale
1
Lemon
1 sachet
Paprika Spice Blend
(May be present: Wheat, Gluten, Soy)
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Molluscs)
1 packet
Roast Veggie Mix
1 packet
Walnuts
(Contains: Walnut May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy)
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut beetroot into 1cm chunks. • Divide roast veg mix and beetroot between two lined oven trays. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 25-30 minutes. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• Meanwhile, roughly tear kale, discarding any larger pieces of stalk. Halve lemon. Thinly slice garlic. • In a medium bowl, combine paprika spice blend and a drizzle of olive oil. Add salmon steaks, turning to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook kale and garlic until fragrant and slightly wilted, 2 minutes. • Remove pan from heat and add a good squeeze of lemon juice. Transfer to a large bowl. Set aside to cool slightly.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Pat salmon dry with paper towel and season both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • Transfer to a plate, cover and rest for 5 minutes.
• To bowl with kale, add roasted veggies and another squeeze of lemon juice. Toss to combine and season to taste. • Slice salmon. • Divide paprika salmon steak and autumnal veggie kale toss between plates. Top salmon with apple sauce and sprinkle walnuts over veggies to serve. Enjoy!
