with Roast Veggie Salad & Aioli
With three simple and speedy components, around 30 minutes is all that's standing between you and this delectable dish! The honey, soy and ginger marinade works a treat with the seared salmon, cutting the richness and creating a gorgeous glaze in the pan. *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
Sweet potato
1
Carrot
1
Zucchini
1
Ginger paste
1 packet
Honey
1 tbs
Water
1 tbs
Salmon
1 packet
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. TIP: If your oven tray is crowded, divide the veggies between two trays.
While the veggies are roasting, combine the ginger paste, honey, soy sauce, the 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, salad leaves and a drizzle of white wine vinegar in a large bowl. Season to taste. TIP: Toss the veggies on the roasting tray so there's less washing up!
Divide the sweet soy salmon and roast veggie salad between plates, pouring over any remaining glaze from the pan. Serve with the garlic aioli.
2663
kJ
Energy (kJ)
42.4
g
Fat
6
g
of which saturates
29.1
g
Carbohydrate
19.8
g
of which sugars
6.7
g
Dietary Fibre
33.3
g
Protein
873
mg
Sodium
