with apple salad and roasted veg
Fresh and flaky salmon fillets are baked to perfection and topped with a rich and creamy sun dried tomato mayo in this Mediterranean-inspired recipe.
Allergens
Utensils
Tags
Carrot
2 unit(s)
Parsnip
2 unit(s)
Apple
1 unit(s)
Almonds
15 grams
Sun Dried Tomato Paste
1 sachet(s)
Mayo
2 sachet(s)
Salmon
200 grams
Italian Herbs
1 sachet(s)
Salad Leaves
120 grams
Apple Cider Vinegar
1 sachet(s)
Salt
to taste
Oil
to taste
Pepper
to taste
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Trim the carrot and parsnip. Halve lengthways (no need to peel), then chop into roughly 1cm wide, 5cm long batons.
- Pop the parsnip and carrot onto a large (lined) baking tray.
- Toss with half the Italian herbs, salt, pepper and a drizzle of oil. Spread out in a single layer.
- Roast on the middle shelf of the oven until soft and golden, 20-25 mins. Turn the tray halfway through.
- Lay the salmon, skin-side down, onto a separate lined baking tray.
- Season with salt, pepper, remaining Italian herbs and a drizzle of oil.
- Roast on the top shelf of the oven until cooked through, 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
- When the salmon has cooked for 5 mins, place the almonds alongside.
- Return to the oven for the remaining cooking time, 6-8 mins.
- Meanwhile, mix the sun dried tomato paste with the mayo in a small bowl.
- Quarter and core the apple. Thinly slice lengthways.
- Trim the salad leaves, then chop or tear into bite-sized pieces.
- In a salad bowl, make a dressing by combining the apple cider vinegar and a drizzle of oil. Season to taste with salt and pepper.
- Just before serving, toss the apples and salad leaves through the dressing.
- Divide the roasted veg and salmon between plates.
- Top the salmon with sun dried tomato mayo.
- Serve the apple salad on the side.
- Scatter the almonds over the top.
2656
kJ
Energy (kJ)
635
kcal
Energy (kcal)
32.9
g
Fat
4.6
g
of which saturates
61.3
g
Carbohydrate
27.7
g
of which sugars
8.3
g
Dietary Fiber
26.7
g
Protein
80
mg
Cholesterol
1.29
g
Salt
