Honey-Soy Garlic Salmon & Sweet Potato Toss
with Sesame Dressing
Around 45 minutes is all that's standing between you and this delectable low-cal dish. With the greatest of veggies lining this roast veggie toss, you'll have the perfect base for tender salmon!
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
sweet potato
1
zucchini
1
beetroot
1
red onion
3 clove
garlic
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 bag
baby spinach leaves
1 packet
sesame dressing
(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )
Not included in your delivery
olive oil
2 tbs
low sodium soy sauce
(Contains Gluten/Gluten, Soy;)
1 tbs
honey
drizzle
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato and zucchini into bite-sized chunks. Cut beetroot into small chunks. Cut red onion into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat. • Roast until tender, 20-25 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork. TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, finely chop garlic. • In a small bowl, combine a drizzle of olive oil, half the garlic and half the low sodium soy sauce. • Remove tray from oven, pour soy-garlic mixture over veggies, tossing to coat. • Return to oven and roast until browned, 5 minutes.
• Meanwhile, pat salmon dry with paper towel and season both sides. • When the veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • Transfer to serving plates.
TIP: Patting the skin dry helps it crisp up in the pan!
• Return frying pan to a medium heat with a drizzle of olive oil. • Cook remaining garlic, until fragrant, 1 minute. • Stir in the honey and remaining low sodium soy sauce and cook until slightly thickened, 1 minute.
• To tray of roast veggies, add baby spinach leaves and a drizzle of the vinegar. • Toss to combine and season to taste.
• Divide sweet potato veggie toss between plates • Top with salmon, spooning over remaining glaze from pan. • Drizzle over sesame dressing (see ingredients) to serve. Enjoy!