with Salad & Smokey Aioli
It’s a classic, it’s a favourite for all, it’s the answer to your cravings, a steaming plate of salmon and potato chunks. A must-have side of cheesy potato and fresh salad adds the perfect finishing touches, meaning that you won’t be needing that takeaway menu anymore. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Potato
2
Parmesan cheese
1 packet
Salmon
1 packet
White wine vinegar
drizzle
Baby spinach leaves
1 packet
Baby Capsicum
2
Tomato
1
Smokey aioli
1 packet
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until just tender, 20-25 minutes. • In the last 5 minutes of cook time, remove from oven, sprinkle with Parmesan cheese and bake until golden and crisp, 5 minutes. TIP: If your oven tray is crowded, divide between two trays TIP: If your tray is getting crowded, divide the potato between two trays!
• When potatoes have 10 minutes remaining, pat salmon dry with paper towel. • Place salmon on a second lined oven tray, lightly coat or spray with olive oil, and season on both sides. • Bake until salmon is just cooked through, 8-12 minutes.
• While the salmon is cooking, thinly slice tomato into wedges. • Thinly slice baby capsicum • In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add tomato, capsicum and baby spinach leaves. Toss to coat. Little cooks: Take the lead by tossing the salad!
• Divide salmon, Parmesan potato chunks and salad between plates. • Serve with smokey aioli. Enjoy!
2443
kJ
Energy (kJ)
584
kcal
Calories
35.3
g
Fat
7.2
g
of which saturates
27.1
g
Carbohydrate
7.1
g
of which sugars
8.1
g
Dietary Fibre
38.8
g
Protein
411
mg
Sodium
