Sri Lankan Salmon & Roast Veggie Toss
with Garlic Yoghurt & Almonds
With its rich flavour and melt-in-your-mouth texture, salmon stands up beautifully to our Sri Lankan spice blend. Sear it in the pan for a lovely char and some crispy skin action, and serve on a sweet and earthy roast veggie toss to cut the richness (we've made this one spud-free to keep the carbs in check).
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The recent flooding on the East Coast of Australia has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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.
Ingredients
1
beetroot
1
carrot
1
turnip
2 clove
garlic
1 packet
salmon
(Contains Fish; May be present: Crustacean, Weichtiere (Mollusken). )
1 bag
mixed leaves
1 packet
Golden Goddess Dressing
(Contains Sesame;)
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
Greek-style yoghurt
(Contains Milk;)
1 sachet
Sri Lankan spice blend
(Contains Gluten, Wheat;)
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
Preheat oven to 240°C/220°C fan-forced. Cut beetroot into small chunks. Cut carrot and turnip into large chunks. Place prepped veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes. Set aside to slightly cool.
TIP: If your oven tray is crowded, divide the veggies between two trays.
Meanwhile, finely chop garlic. In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat. Cook until fragrant, 1 minute. Transfer to a small bowl. Add Greek-style yoghurt to garlic oil mixture, stirring to combine. Season to taste.
Pat salmon dry with paper towel. In a medium bowl, combine Sri Lankan spice blend, a drizzle of olive oil and a generous pinch of salt. Add salmon, gently turning to coat.
TIP: Patting the salmon skin dry helps it crisp up in the pan!
When veggies have 5 minutes remaining, 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 (depending on thickness).
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
To the slightly cooled roast veggie tray, add mixed leaves and golden goddess dressing. Toss to coat. Season to taste.
Divide roast veggie toss between plates. Sprinkle flaked almonds over veggies, then top with salmon. Dollop garlic yoghurt over salmon to serve.
