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Roast Salmon & Lemony Pre-Prepped Veg

Roast Salmon & Lemony Pre-Prepped Veg

with Mojo Verde Topping
Recipe Development Team
Recipe Development TeamUpdated on May 22, 2026
Get up to $230 off
Get up to $230 off
Calories
: 
543 kcal
Protein
: 
35.8g protein
Preparation Time
: 
45 minutes
Difficulty
: 
Easy
Allergens:
  • Fish
  • Milk
  • May contain traces of allergens
  • Crustaceans
  • Molluscs
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Serving amount

1 packet

Baby Spinach Leaves

1 sachet

Lemon Pepper Seasoning

1

Mojo Verde

(May be present: Milk.)

1 packet

Roast Veggie Mix

280 g

Salmon

(Contains: Fish May be present: Crustaceans, Molluscs.)

1

Zucchini

Not included in your delivery

1 drizzle

olive oil

1 drizzle

vinegar (balsamic or white wine) (pantry)

Energy (kJ)2270 kJ
Calories543 kcal
Fat31.6 g
of which saturates5.3 g
Carbohydrate28.8 g
of which sugars12.6 g
Dietary Fibre7.5 g
Protein35.8 g
Sodium653 mg
The average adult daily energy intake is 8700 kJ
•Baking Paper

Cooking Steps

PDF
Roast the veggies
1

• Boil the kettle. Preheat oven to 240°C/220°C fan-forced.
• Slice zucchini into half-moons.
• Place zucchini and roast veggie mix on a lined oven tray.
• Sprinkle with lemon pepper seasoning, drizzle with olive oil and toss to coat.
• Roast until tender, 20-25 minutes. 

Cook the salmon
2

• Place salmon, on a second lined oven tray. Bake until until just cooked through,  8-12 minutes.

Toss the veggies
3

• Add baby spinach leaves and a drizzle of vinegar and olive oil to the tray with roasted veggies. Toss to coat.  

Finish & serve
4

• Divide salmon and lemony veggies between plates.
• Top with mojo verde to serve. Enjoy!

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