Dukkah Salmon & Roast Veggie Salad
with Onion Chutney & Fetta
This tender roast salmon is the ultimate crowd pleaser, and even better with the roast veggie salad. Sweet Onion chutney cuts the salmon's richness, and the creamy fetta is the perfect garnish.
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 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 bag
Potato, Carrot & Zucchini Mix
1 sachet
dukkah
(Contains Sesame, Almond; May be present: Gluten, Milk, Peanut, Soy, Wheat, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 bag
baby spinach leaves
1 packet
onion chutney
1 packet
Fetta Cubes
(Contains Milk;)
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced.
• Place potato, carrot & zucchini mix on a lined oven tray. Drizzle with olive oil and season. Toss to coat. • Roast until tender, 25-30 minutes.
• While veggies are roasting, evenly spread dukkah on a plate. Lay salmon on dukkah, turning to coat. • Place salmon on lined oven tray and season on both sides. Lightly coat or spray with olive oil. Bake until salmon is just cooked through, 8-12 minutes.
• When veggies are done, add baby spinach leaves to oven tray. Toss to combine. Season to taste. • Divide salmon and roast veggie salad between plates. • Top with onion chutney and crumble over fetta cubes to serve. Enjoy!