Salmon & Honey Roast Veggie Toss

Name: Salmon & Honey Roast Veggie Toss with Garlic Yoghurt
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 potato; 1 portion cauliflower; 1 beetroot; 1 onion; 1 sachet mediterranean seasoning; 1 packet salmon; 1 clove garlic; 1 packet Greek-style yoghurt; 1 packet baby spinach leaves; ½ tbs honey; drizzle vinegar (balsamic or white wine)

with Garlic Yoghurt

4.5(2)

Get up to $230 off + Free Extras for 8 weeks

Calories

:

555 kcal

Protein

:

39.5g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

Calorie Smart

Under 40g carbs

Allergens:

Fish
Milk
Crustaceans
May contain traces of allergens
Mollusc

Be transported to a Mediterranean oasis with the tenderness of salmon and sweetness of honey roast veggies. Tangy, garlicky yoghurt serves as the perfect accompaniment to this colourful dish. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1

potato

1 portion

cauliflower

1

beetroot

1

onion

1 sachet

mediterranean seasoning

1 packet

salmon

(Contains: Fish; May be present: Crustaceans, Mollusc.)

1 clove

garlic

1 packet

Greek-style yoghurt

(Contains: Milk;)

1 packet

baby spinach leaves

Not included in your delivery

olive oil

½ tbs

honey

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)2322 kJ

Calories555 kcal

Fat26.9 g

of which saturates5.4 g

Carbohydrate38.2 g

of which sugars25.2 g

Dietary Fibre11.2 g

Protein39.5 g

Sodium1229 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

Cooking Steps

PDF

1

• Preheat oven to 220°C/200°C fan-forced. Cut potato into bitesized chunks. Cut cauliflower into small florets. Cut beetroot into small chunks. Cut red onion into thick wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle over Mediterranean seasoning and season with pepper. Toss to coat. • Roast until tender, 25-30 minutes. Allow to cool slightly.

2

• When veggies have 10 minutes remaining, place salmon on a second lined oven tray. Drizzle with olive oil, season with salt and pepper, and gently turn to coat. • Bake until salmon is just cooked through, 8-12 minutes.

3

• While salmon is baking, finely chop garlic. • In a small microwave-safe bowl, combine garlic and a drizzle of olive oil. Season with salt and pepper. Microwave in 30 second bursts, until fragrant. • Add Greek-style yoghurt and stir to combine.

4

• Once veggies have slightly cooled, to tray, add baby spinach leaves, the honey and a drizzle of vinegar. Gently toss to combine. • Divide honey roast veggie toss between plates. Top with salmon and garlic yoghurt. Enjoy!