Aussie-Spiced Salmon & Veggie Fries
with Tomato & Baby Spinach Salad
Salmon's rich flavour stands up well to our Aussie spice blend, which has hints of paprika, rosemary, lemon and pepper. Sear the spiced salmon in the pan for a lovely char and serve with some colourful sides, including a fun twist on fries to keep the carbs down.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Unfortunately, some of this week's ingredients were in short supply. As such, what you receive may be slightly different to what is pictured. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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.
Ingredients
1
potato
1
zucchini
1
carrot
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1
tomato
1 bag
baby spinach leaves
1 packet
mayonnaise
(Contains Egg;)
1 sachet
Aussie spice blend
Not included in your delivery
olive oil
drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato, zucchini and carrot into fries. Place fries on a lined oven tray. Drizzle with olive oil, season with salt and sprinkle with half the Aussie spice blend. Toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggie fries between two trays.
• Meanwhile, combine a drizzle of olive oil and remaining Aussie spice blend in a medium bowl. Add salmon, gently turning to coat. • When fries have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness).
TIP: The spice blend will char in the pan, this adds to the flavour!
• Thinly slice the tomato into thin wedges. • In a medium bowl, combine a drizzle of the balsamic vinegar and olive oil. Season, then add the tomato and baby spinach leaves. Toss to coat.
• Divide Aussie-spiced salmon, veggie fries and garden salad between plates. • Serve with mayonnaise. Enjoy!