Seared Salmon & Mumbai Coconut Sauce
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Seared Salmon & Mumbai Coconut Sauce

Seared Salmon & Mumbai Coconut Sauce

with Roast Veggie Medley

It's beef rump, but not as you know it! We're using our mild, yet flavourful Mumbai spice blend to lift succulent salmon to new heights. With a generous helping of roasted veggies, it's all you need to create a meal fit for royalty!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Over 30g protein
Under 650kcal
Under 40g carbs
Quick Prep

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time


Serving amount


sweet potato



1 bag

Peeled & Chopped Pumpkin

1 clove


1 packet


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

1 sachet

Mumbai spice blend

1 packet

coconut milk

1 bag

baby spinach leaves

Not included in your delivery

olive oil


white wine vinegar


Nutritional Values

Energy (kJ)2618 kJ
Fat37.1 g
of which saturates18.3 g
Carbohydrate35.5 g
of which sugars21.8 g
Dietary Fibre11.3 g
Protein37.6 g
Sodium691 mg
The average adult daily energy intake is 8700 kJ


Baking Paper
Baking Tray
Large Frying Pan



• Preheat oven to 240/220°C fan forced. Spread peeled & chopped pumpkin over a large microwave-safe plate. Cover with a damp paper towel. Microwave on high, 2 minutes. • Meanwhile, cut sweet potato into bite-sized chunks. Cut beetroot into 1cm chunks. Finely chop garlic. • Spread sweet potato and beetroot over a large microwave-safe plate. Cover with a damp paper towel. Microwave on high, 3 minutes. • Drain any excess liquid, then place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until golden and tender, 12-15 minutes.

TIP: Microwave in batches if your plate is getting crowded.


• Meanwhile, pat salmon dry with paper towel and season both sides (this helps the skin crisp up in the pan!). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate to rest.


• Return frying pan to medium heat with a drizzle of olive oil. • Cook garlic and Mumbai spice blend, until fragrant, 1 minute. • Stir in coconut milk and a splash of water and simmer, until bubbling, 2-3 minutes. • To tray with veggies, add baby spinach leaves with a drizzle of white wine vinegar. Toss to coat and season.


• Divide roast pumpkin medley and seared salmon between plates. Spoon over Mumbai coconut sauce to serve. Enjoy!