Herby Tomato Salmon & Balsamic Roasted Fioretto
with Veggie Toss & Italian Truffle Mayo5.0(2)
Calories
:
546 kcalProtein
:
33.2g proteinPreparation Time
:
35 minutesDifficulty
:
EasyAllergens:
- Eggs
- Fish
- May contain traces of allergens
- Crustaceans
- Fish
- Molluscs
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
1
Fioretto
1 packet
Italian Truffle Mayonnaise
(Contains: Eggs;)
1 packet
Baby Spinach Leaves
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1
Brown Onion
1 sachet
Tomato & Herb Seasoning
1
Potato
1
Carrot
Utensils
•Baking Sheet with Baking Paper
•Large Frying Pan
Cooking Steps
1
- Preheat oven to 240°C/220°C fan-forced.
- Cut potato and carrot into bite-sized chunks. Slice brown onion into thick wedges.
- Trim Fioretto. Halve any thicker stalks of Fioretto lengthways.
2
- Place potato, carrot and onion on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Roast until tender, 20-25 minutes.
3
- When veggies have 15 minutes remaining, place Fioretto on a second lined oven tray.
- Drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender and brown around edges, 10-15 minutes.
- In the last 5 minutes of cook time, drizzle over the honey and balsamic vinegar and roast until sticky.
4
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• 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. Sprinke with tomato & herb seasoning and cook, turning to coat, until fragrant, 1 minute.
TIP: Patting the skin dry helps it crisp up in the pan!
5
- To tray with roasted veggies, add baby spinach leaves.
- Gently toss to combine. Season to taste.
6
- Divide balsamic roasted Fioretto, veggie toss and herby tomato salmon between plates.
- Serve with Italian truffle mayonnaise. Enjoy!
