with Balsamic Glaze
Salmon is always nice cooked with light flavours, but a dark and rich balsamic glaze with delicious root veggies in a colourful summer toss might be the new best way to eat salmon. *This recipe is under 650kcal per serving.* *We’ve replaced the baby spinach leaves in this recipe with mixed salad leaves due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Allergens
Utensils
Tags
Olive oil
Onion
0.5
Beetroot
1
Carrot
1
Potato
1
Garlic & Herb Seasoning
1 sachet
Salmon
1 packet
Zesty Chilli Salt
pinch
Mixed Salad Leaves
1 bag
Vinegar
drizzle
Balsamic glaze
1 packet
• Preheat oven to 240°C/220°C fan-forced. • Cut onion (see ingredients) into wedges. Cut beetroot into thin wedges. Slice carrot and potato into thin sticks.
• Place onion, beetroot, potato and carrot on a lined oven tray. Drizzle with olive oil, sprinkle over garlic & herb seasoning, season with salt and toss to coat. • Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, pat salmon dry with paper towel. • Season on both sides with a pinch of zesty chilli salt. TIP: Patting the skin dry helps it crisp up in the pan!
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
• When the veggies are done, add mixed salad leaves to the tray, along with a drizzle of vinegar and olive oil. Gently toss to combine.
• Divide summer veggie toss and zesty-spiced salmon between plates. • Drizzle over balsamic glaze to serve. Enjoy!
2439
kJ
Energy (kJ)
27.9
g
Fat
4.9
g
of which saturates
50
g
Carbohydrate
31.6
g
of which sugars
35.1
g
Protein
703
mg
Sodium
