Oven Baked Salmon Fillet & Veggie Fries
with Tartare Sauce & Garden Salad
Some prefer salmon oven-roasted and others like it pan-fried, but either way, you've got a winner dinner when salmon is involved. Pair tonight's savoury salmon with some veggie fries, a cucumber-tomato salad and some tartare sauce on the side.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
sweet potato
1
beetroot
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 sachet
Savoury Seasoning
1
cucumber
1
tomato
½
lemon
1 bag
mixed salad leaves
1 packet
tartare sauce
(Contains Egg;)
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut beetroot and sweet potato into fries. • Spread veggie fries over a large microwave-safe plate. Cover with a damp paper towel. • Microwave fries on high, 4 minutes (microwave in batches if your plate is getting crowded). • Drain, then place veggies on a lined oven tray. Drizzle with olive oil, season with salt, and toss to coat. • Spread out evenly, then roast until golden and tender, 12-15 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, place salmon and savoury seasoning on a second lined oven tray. Drizzle with olive oil and turn salmon to coat. • Bake until salmon is just cooked through, 8-12 minutes.
• Roughly chop cucumber and tomato. • Slice lemon into wedges. • In a medium bowl, combine mixed salad leaves, cucumber, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• Divide baked savoury salmon, veggie fries and cucumber salad between bowls. • Serve with tartare sauce and remaining lemon wedges. Enjoy!