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Baked Salmon and Tahini Veg Traybake

Baked Salmon and Tahini Veg Traybake

with golden butternut squash

Get 50% off 1st box, 20% off next 4 + Free Peugeot Mills

Get 50% off 1st box, 20% off next 4 + Free Peugeot Mills

Calories

:

795 kcal

Protein

:

38.3g protein

Total

:

30 minutes

Difficulty

:

Easy

Family Friendly

High Veggie

Allergens:

Sesame
Fish
Cereals containing gluten
Wheat
Kamut (wheat)
Khorasan (wheat)
Oats
Rye
Barley
Cereals containing gluten
May contain traces of allergens

A recipe conveniently customised just to your liking.

Ingredients

Serving amount

1 sachet(s)

Tahini

(Contains: Sesame)

2 unit(s)

Garlic

125 grams

Cherry Tomatoes

300 grams

Diced Butternut Squash

1 unit(s)

Sweet Potato

1 unit(s)

Lemon

200 grams

Salmon Fillet

(Contains: Fish)

150 grams

Bulgur Wheat

(Contains: Cereals containing gluten, Wheat May be present: Kamut (wheat), Khorasan (wheat), Oats, Rye, Barley, Cereals containing gluten)

1 sachet(s)

Vegetable Stock

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Nutrition Values

Energy (kJ)3328 kJ

Energy (kcal)795 kcal

Fat27.3 g

of which saturates5.3 g

Carbohydrate94.4 g

of which sugars20.9 g

Dietary Fiber16.5 g

Protein38.3 g

Cholesterol80 mg

Salt2 g

Potassium679.2 mg

Calcium51.8 mg

Iron1.6 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.

Utensils

•Grater

•Baking Sheet with Baking Paper

•Pot with Lid

Cooking Steps

Get Prepped

1

Preheat the oven to 240°C/220°C fan/gas mark 9.
Chop the sweet potatoes into 2cm chunks (peeling optional).
Peel and grate the garlic (or use a garlic press).
Halve and juice the lemon.

Cook the Butternut

2

Pop the butternut squash and sweet potato onto a large (lined) baking tray.
Toss with salt, pepper and a drizzle of oil.
Roast on the top shelf until golden, 20-30 mins.
When the veg has been cooking for 10 mins, add the fish and cherry tomatoes with a drizzle of oil and a sprinkle of salt and pepper.
Return to the oven for the remaining time, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.

Make the Bulgur

3

Pour 300ml water (per 2P) for the bulgur wheat into a large pot, stir in the stock and bring to the boil.
Stir in the bulgur, bring back up to the boil and simmer for 1 min.
Pop a lid on the pot and remove from the heat. Leave aside for 12-15 mins or until ready to serve.
In a small mixing bowl, add the tahini, half the lemon juice, garlic, and a drizzle of oil. Season to taste with salt and pepper.

Dish Up

4

Toss the roasted veg and bulgur together.
Divide everything between plates.
Drizzle the tahini lemon sauce over the top.

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