with Zucchini & Potato Wedges
With its rich flavour and delicate texture, salmon stands up well to a good dollop of sweet and tangy mango chutney. Bulk up the potato wedges with zucchini to keep things interesting, and the carbs in check! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Allergens
Utensils
Tags
Olive oil
1
Potato
1
Zucchini
1
Cucumber
1
Honey
0.5 tsp
White wine vinegar
1 drizzle
Salmon
1 packet
Cos lettuce
0.5 head
Mango chutney
1 packet
Aussie spice blend
1 sachet
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and zucchini into wedges. Place on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the wedges between two trays.
• Meanwhile, thinly slice cucumber into rounds. Finely shred cos lettuce (see ingredients). Pat salmon dry with paper towel. • In a medium bowl, combine honey and a drizzle of white wine vinegar and olive oil. Season, then set aside. • In a second medium bowl, combine Aussie spice blend, a drizzle of olive oil and a pinch of salt. Add salmon, turning 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, 3-4 minutes each side. • Meanwhile, add cucumber and cos lettuce to bowl with dressing. Toss to combine. TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Divide salmon, zucchini and potato wedges and salad between plates. • Dollop mango chutney over salmon to serve.
2094
kJ
Energy (kJ)
29.6
g
Fat
5.4
g
of which saturates
23.5
g
Carbohydrate
10.1
g
of which sugars
4.9
g
Dietary Fibre
33.5
g
Protein
490
mg
Sodium
