with Roast Veggie Salad & Aioli
With three simple and speedy components, around 30 minutes is all that's standing between you and this delectable low-carb dish! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *The recent harsh weather conditions have impacted the zucchini grown by our farmers. The quality and freshness is still the same, but they may be a little smaller than usual.*
Allergens
Utensils
Tags
Olive oil
Sweet potato
1
Carrot
1
Zucchini
1
Ginger paste
1 packet
Honey
1 tbs
Water
1 tbs
Salmon
1 packet
Mixed salad leaves
1 bag
White wine vinegar
1 drizzle
Garlic aioli
1 packet
Soy sauce
2 tbs
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato and carrot into small chunks. Thinly slice the zucchini into half-moons.
Place the veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.
While the veggies are roasting, combine the ginger paste, honey, soy sauce, water and a pinch of pepper in a small bowl. Pat the salmon dry and season both sides.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the salmon, skin side-down first, until just cooked through, 2-4 minutes each side (depending on thickness). In the last minute, add the honey-soy mixture to the pan. Simmer until slightly thickened, 30 seconds.
Combine the roasted veggies, mixed salad leaves and a drizzle of white wine vinegar in a large bowl. Season to taste. TIP: Toss the veggies on the roasting tray to save washing up!
Divide the honey-soy salmon and roast veggie salad between plates. Pour any remaining glaze from the pan over the salmon. Serve with the garlic aioli.
2708
kJ
Energy (kJ)
42.6
g
Fat
6.7
g
of which saturates
29.6
g
Carbohydrate
20.3
g
of which sugars
7.2
g
Dietary Fibre
33.8
g
Protein
879
mg
Sodium
