with Tartare Sauce & Garden Salad
Some prefer salmon oven-roasted and others like it pan-fried, but either way, you've got a winner dinner when salmon is involved. Pair tonight's savoury salmon with some veggie fries, a cucumber-tomato salad and some tartare sauce on the side. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Sweet potato
1
Beetroot
1
Salmon
1 packet
Savoury seasoning
1 sachet
Cucumber
1
Tomato
1
Lemon
0.5
Mixed salad leaves
1 bag
Tartare sauce
1 packet
• Preheat oven to 240°C/220°C fan-forced. • Cut beetroot and sweet potato into fries. • Spread veggie fries over a large microwave-safe plate. Cover with a damp paper towel. • Microwave fries on high, 4 minutes (microwave in batches if your plate is getting crowded). • Drain, then place veggies on a lined oven tray. Drizzle with olive oil, season with salt, and toss to coat. • Spread out evenly, then roast until golden and tender, 12-15 minutes. TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, place salmon and savoury seasoning on a second lined oven tray. Drizzle with olive oil and turn salmon to coat. • Bake until salmon is just cooked through, 8-12 minutes.
• Roughly chop cucumber and tomato. • Slice lemon into wedges. • In a medium bowl, combine mixed salad leaves, cucumber, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• Divide baked savoury salmon, veggie fries and cucumber salad between bowls. • Serve with tartare sauce and remaining lemon wedges. Enjoy!
2481
kJ
Energy (kJ)
36.6
g
Fat
4.8
g
of which saturates
30.5
g
Carbohydrate
19.1
g
of which sugars
11.9
g
Dietary Fibre
34.5
g
Protein
685
mg
Sodium
with Mixed Leaves & Crushed Peanuts
