Mexican-Spiced Salmon & Roast Veggie Toss
with Creamy Garlic Sauce
Let’s hear it for mid-week Mexican! Our Tex-Mex spice blend is all you need to flavour the salmon, which works a treat with the veggies and a dollop of creamy garlic sauce. Did we mention this is light on the carbs?
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
sweet potato
1 portion
cauliflower
1
capsicum
1
brown onion
1 tsp
sweetcorn
1 sachet
Tex-Mex spice blend
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 bag
baby spinach leaves
1 packet
Garlic Sauce
(Contains Egg, Milk, Sesame;)
Not included in your delivery
olive oil
1 tsp
honey
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into small chunks. Cut cauliflower into small florets. Cut capsicum into bite-sized chunks. Cut brown onion into thick wedges. • Place prepped veggies on a lined oven tray. Drizzle with olive oil and the honey. Season with salt and pepper, then toss to coat. • Roast until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, drain sweetcorn. Set aside. • Pat salmon dry with paper towel and season both sides. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. In a medium bowl, combine Tex-Mex spice blend and a drizzle of olive oil. Season, then add salmon and gently turn to coat.
• Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a second medium bowl.
TIP: Cover the pan with a lid if the corn kernels are 'popping' out.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
• To the tray with roasted veggies, add baby spinach leaves and charred corn. • Drizzle with olive oil, then gently toss to coat. Season to taste.
• Divide roast veggie toss between plates. Top with Tex-Mex salmon. • Drizzle over garlic sauce to serve. Enjoy!