Easy Lemon Pepper Salmon
with Creamy Pesto & Roast Veggie Toss
Tonight, our lemon pepper spice blend balances out the lovely richness of the salmon, while hearty roast veggies add a pop of colour and subtle sweetness. Drizzle with some creamy pesto and dig in!
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
2 clove
garlic
1
red onion
1
capsicum
1
carrot
2
sweet potato
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 packet
creamy pesto dressing
(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )
1 bag
baby spinach leaves
1 sachet
lemon pepper seasoning
Not included in your delivery
1
olive oil
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Finely chop garlic. Cut red onion into thick wedges. Roughly chop capsicum. Cut carrot and sweet potato into bite-sized chunks. • On a lined oven tray, spread out the garlic, onion, capsicum, carrot and sweet potato in a single layer. Drizzle with olive oil and season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• When veggies have 10 minutes remaining, combine lemon pepper spice blend and a drizzle of olive oil in a medium bowl. Add salmon. Season, then turn to coat. • In a large frying pan, heat a drizzle of olive oil 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!
• In a large bowl, gently combine roasted veggies and baby spinach leaves. • Season to taste.
• Divide roast veggie toss and lemon pepper salmon between plates. • Serve drizzled with creamy pesto dressing.