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.*
Allergens
Utensils
Tags
Olive oil
Salmon
1 packet
Potato, Carrot & Zucchini Mix
1 bag
Dukkah
1 sachet
Baby spinach leaves
1 bag
Onion chutney
1 packet
Fetta Cubes
1 packet
• 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!
2410
kJ
Energy (kJ)
29.1
g
Fat
6.2
g
of which saturates
35.6
g
Carbohydrate
15.4
g
of which sugars
40.8
g
Protein
690
mg
Sodium
