Sun Dried Tomato Baked Salmon

Name: Sun Dried Tomato Baked Salmon with apple salad and roasted veg
Total time: 40 min
Yield: 2
Cuisine: European
Ingredients: 1 unit(s) Carrot; 2 unit(s) Parsnip; 1 unit(s) Apple; 15 grams Almonds; 1 sachet(s) Sun Dried Tomato Paste; 2 sachet(s) Mayo; 200 grams Salmon; 1 sachet(s) Italian Herbs; 120 grams Salad Leaves; 1 sachet(s) Apple Cider Vinegar; to taste Salt; to taste Oil; to taste Pepper

with apple salad and roasted veg

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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.

Tags:

Calorie Smart

•Climate Conscious

Allergens:

Almonds

•Egg

•Mustard

•Fish

•Sulphites

Total Time40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Carrot

2 unit(s)

Parsnip

1 unit(s)

Apple

15 grams

Almonds

(Contains Almonds May be present Sesame, Cereals containing gluten, Peanut)

1 sachet(s)

Sun Dried Tomato Paste

2 sachet(s)

Mayo

(Contains Egg, Mustard)

200 grams

Salmon

(Contains Fish)

1 sachet(s)

Italian Herbs

120 grams

Salad Leaves

1 sachet(s)

Apple Cider Vinegar

(Contains Sulphites)

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

Nutrition Values

Energy (kJ)2593 kJ

Energy (kcal)620 kcal

Fat32.5 g

of which saturates4.4 g

Carbohydrate59.7 g

of which sugars23.7 g

Dietary Fiber0.5 g

Protein26.3 g

Cholesterol0 mg

Salt1.21 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Baking Sheet with Baking Paper

Instructions

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.