Roast Salmon & Homemade Salsa Verde
with Spiced Veggies & Lemony Slaw
- Fish
- Eggs
- May contain traces of allergens
- Crustaceans
- Molluscs
- Wheat
- Gluten
- Soy
This is a dazzling twist on a classic Sunday roast with all the trimmings. Salmon, cooked to pinky perfection, golden spiced potatoes, a zingy salsa verde and crunchy slaw. Is your mouth watering yet? Time to get this in the oven!
Ingredients
1
Carrot
1 sachet
Chilli Flakes
1 packet
Coriander
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Molluscs)
1
Lemon
1 packet
Garlic Aioli
(Contains: Eggs)
2
Potato
1 packet
Shredded Cabbage Mix
1 sachet
Paprika Spice Blend
(May be present: Wheat, Gluten, Soy)
Not included in your delivery
1 drizzle
olive oil
½ tsp
sugar
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. • While salmon is cooking, cut potato and carrot into bite-sized chunks. • Place prepped veggies on a lined oven tray. Sprinkle with paprika spice blend, season with salt and drizzle with olive oil. Toss to coat.
TIP: Patting the skin dry helps it crisp up in the pan!
• While salmon is resting, finely chop coriander. Slice lemon into wedges. • In a small bowl, combine coriander, olive oil (2 tbs for 2 people / 1/4 cup for 4 people), the sugar, a pinch of chilli flakes (if using) and a squeeze of lemon juice. Season and set aside. TIP: The meat will keep cooking as it rests!
• In a large bowl, combine shredded cabbage mix, a drizzle of olive oil and a squeeze of lemon juice. Season to taste.
• Divide roast veggies, lemony slaw and salmon between plates. • Top salmon with salsa verde. Serve with garlic aioli and any remaining lemon wedges. Enjoy!
