Oven Baked Indian-Spiced Salmon
with Veggie Toss & Garlic Dip
They say that the simple things in life are often the best, so we've taken this piece of inspo to create an easy, satisfying meal of spiced salmon and three veg. Enjoy!
This recipe is under 650kcal 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
carrot
1
zucchini
1
brown onion
1 bag
chopped potato
2 clove
garlic
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 bag
baby spinach leaves
1 sachet
Mumbai spice blend
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan forced. • Slice carrot (unpeeled) and zucchini into rounds. • Roughly chop brown onion. • Place chopped potato, carrot, zucchini, onion, half of the Mumbai spice blend and a drizzle of olive oil on a lined oven tray. • Season and toss to coat, then bake until tender, 25-30 minutes.
• While the veggies are cooking, finely chop garlic. • In a small heatproof bowl, combine garlic and a drizzle of olive oil. Microwave in 30 second bursts, until fragrant, • Add Greek-style yoghurt to bowl with garlic oil, stirring to combine. Season to taste.
• When the veggies have 10 minutes remaining, place salmon on a second lined oven tray. Drizzle with olive oil and sprinkle with remaining Mumbai spice blend. Season, then turn to coat. • Bake, skin-side down, until just cooked through, 8-12 minutes. • When the veggies have finished roasting, add baby spinach leaves and a drizzle of white wine vinegar to the veggie tray, gently tossing to combine.
• Divide the veggie toss and Indian-spiced salmon between plates. • Serve with garlic yoghurt. Enjoy!