Premier Salmon & Seeded Rainbow Fries
with Balsamic Spinach & Rocket Salad
- Sesame
- Fish
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Soy
- Walnut
- Wheat
- Crustaceans
- Molluscs
Succulent salmon gets a bright upgrade alongside crunchy seeded rainbow fries that bring serious colour to your plate. Paired with a crisp balsamic salad to cut through the richness, it's an effortless weeknight feast that delivers all the comfort of a classic Sunday roast.
Ingredients
1 packet
Balsamic Vinaigrette Dressing
1
Beetroot
1
Carrot
1 sachet
Everything Garnish
(Contains: Sesame May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat)
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Molluscs)
2
Potato
1 packet
Spinach & Rocket Mix
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• 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.
TIP: Patting the skin dry helps it crisp up in the pan!
• Meanwhile, cut carrot, beetroot and potato into fries. • Place veggies on a lined oven tray. Drizzle with olive oil, season with pepper and toss to coat. • Bake until tender, 25-30 minutes.
• In a medium bowl, combine spinach & rocket mix and balsamic vinaigrette dressing. Season to taste.
• To tray with rainbow fries, sprinkle with everything garnish, tossing to coat. • Slice salmon. • Divide salmon, seeded rainbow fries and balsamic salad between plates. Enjoy!
