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Sri Lankan Salmon & Roast Veggie Toss

Sri Lankan Salmon & Roast Veggie Toss

with Garlic Yoghurt & Almonds

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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!

Tags:Under 30g carbsDietitian approvedUnder 650kcal
Allergens:FishSesameTree NutsMilkGluten

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

beetroot

1

carrot

1

turnip

2 clove

garlic

1 packet

salmon

(ContainsFishMay be present Crustacea, Milk, Soy)

1 bag

mixed leaves

1 packet

golden goddess dressing

(ContainsSesame)

1 packet

flaked almonds

(ContainsTree NutsMay be present Milk, Soy, Peanuts, Sesame)

1 packet

Greek-style yoghurt

(ContainsMilk)

1 sachet

Sri Lankan spice blend

(ContainsGlutenMay be present Gluten)

Not included in your delivery

olive oil

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2268 kJ
Fat34.3 g
of which saturates6.5 g
Carbohydrate25.2 g
of which sugars20.3 g
Dietary Fibre13.6 g
Protein36.9 g
Sodium341 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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!

4

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!

5

To the slightly cooled roast veggie tray, add mixed leaves and golden goddess dressing. Toss to coat. Season to taste.

6

Divide roast veggie toss between plates. Sprinkle flaked almonds over veggies, then top with salmon. Dollop garlic yoghurt over salmon to serve.