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Spiced Salmon & Roast Capsicum-Kale Toss

Spiced Salmon & Roast Capsicum-Kale Toss

Spiced Salmon & Roast Capsicum-Kale Toss

with Charred Corn & Smokey Aioli

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Tags:

Dietitian approved

Allergens:

Fish

•Eggs

The quantities provided above are averages only.

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

Preparation Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1

Pumpkin

1

Kale

1

Capsicum

1

Brown Onion

1 sachet

All-American Spice Blend

1 tin

Sweetcorn

280 g

Salmon

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

1 packet

Smokey Aioli

(Contains: Eggs; May be present: Milk.)

Nutritional Values

Calories595 kcal

Energy (kJ)2490 kJ

Fat34.3 g

of which saturates5.3 g

Carbohydrate33.7 g

of which sugars25.4 g

Dietary Fibre12.6 g

Protein36.9 g

Sodium640 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 220°C/200°C fan-forced. Cut brown onion into thick wedges. Cut carrot into small chunks. Thinly slice capsicum into strips. • Place peeled & chopped pumpkin, onion, carrot and capsicum on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, roughly tear kale leaves, then discard stem. • When veggies have 8 minutes cook time remaining, remove tray from oven. Add kale and a pinch of salt, gently tossing to combine. Roast until tender. TIP: If your oven tray is crowded, divide the veggies between two trays.

2

• Meanwhile, pat salmon dry with paper towel. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a large bowl, combine All-American spice blend and a drizzle of olive oil. Add salmon and toss to combine. Season.

3

• Drain sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a second large bowl. TIP: Cover the pan with a lid if the corn kernels are 'popping' out.

4

• While the corn is charring, combine smokey aioli and a dash of water in a small bowl.

5

• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Remove from heat. • Meanwhile, add roasted veggies to the bowl with charred corn. Gently toss to combine. Season to taste.

6

• Divide roast veggie toss between plates. Top with salmon, spooning over any resting juices. • Serve with a dollop of smokey aioli. Enjoy!

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