with Sweet Potato Fries, Garden Fetta Salad & Tartare Sauce
If you're looking to keep the calories in check, whip up this quick and easy, 4-step recipe, that you'll have plated up in no time. Aussie-spiced salmon will become your new favourite combo and paired with golden sweet potato fries and a tartare-laced garden salad, here you have your new go-to salmon dinner. *Unfortunately, this week's potato was in short supply, so we've replaced it with sweet potato. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Allergens
Utensils
Tags
Olive oil
Sweet potato
2
Salmon
1 packet
Aussie spice blend
1 sachet
Honey
1 tsp
Tomato
1
Carrot
1
Mixed salad leaves
1 bag
Fetta Cubes
1 packet
Vinegar
1 drizzle
Tartare sauce
1 packet
• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into fries. • Spread fries over a large microwave-safe plate. Cover with a damp paper towel. Microwave fries on high, 4 minutes. • Drain any excess liquid, then place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until golden and tender, 10-15 minutes. TIP: Start by partially cooking fries in the mircowave for a quicker overall cook time!
• Meanwhile, in a large bowl, combine salmon, Aussie spice blend and a drizzle of olive oil. • Place salmon on a second lined oven tray skin-side down and bake until just cooked through, 8-12 minutes. • When salmon is cooked, drizzle over the honey.
• Meanwhile, roughly chop tomato. Grate carrot. • In a second large bowl, combine a drizzle of olive oil and the vinegar. Add carrot, tomato, mixed salad leaves and crumbled fetta. Toss to combine and season to taste.
• Divide baked spiced salmon, fries and garden fetta salad between plates. • Top with a dollop of tartare sauce to serve. Enjoy!
2792
kJ
Energy (kJ)
42
g
Fat
7.2
g
of which saturates
34.5
g
Carbohydrate
12.8
g
of which sugars
37.4
g
Protein
871
mg
Sodium
with Creamy Slaw & Sweet Chilli Sauce
