Herby Salmon & Balsamic Roasted Fioretto
with Veggie Toss & Italian Truffle Mayo
We've teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. With tender stems and delicate florets, the creamy Fioretto will become the best part of this veggie medley. When paired with herby salmon and truffle mayo, you’ll be savouring each and every bite. Compliments to the Fioretto we say!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Tags:
Calorie Smart
•Under 40g carbs
Allergens:
Fish
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 Time35 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
1 sachet
Tomato & Herb Seasoning
1
Fioretto
1 packet
Italian Truffle Mayonnaise
1 packet
Baby Spinach Leaves
1
Brown Onion
280 g
Salmon
1
Potato
1
Carrot
Not included in your delivery
1 drizzle
olive oil
1 tbs
honey
1 drizzle
balsamic vinegar
Utensils
•Large Non-Stick Pan
•Baking Paper
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!
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