Name: Honey Mustard Baked Salmon with roast veg side
Total time: 40 min
Yield: 2
Cuisine: European
Ingredients: 125 grams Cherry Tomatoes; 1 unit(s) Courgette; 1 unit(s) Onion; 1 sachet(s) Dried Thyme; 200 grams Salmon; 2 unit(s) Sweet Potato; 2 unit(s) Garlic; 1 sachet(s) Honey Mustard Dressing; 2 sachet(s) Paprika; to taste Salt; to taste Pepper; to taste Oil

HelloFresh

Recipes

European Recipes

Honey Mustard Baked Salmon

with roast veg side

Get 50% off your first box

https://www.hellofresh.es/recipes/salmon-al-horno-con-vinagreta-de-miel-64788ae3904daffe76f26a30

Tags:

Quick Prep

•Family Friendly

•Calorie Smart

Allergens:

Fish

•Mustard

The quantities provided above are averages only.

Total40 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

125 grams

Cherry Tomatoes

1 unit(s)

Courgette

1 unit(s)

Onion

1 sachet(s)

Dried Thyme

200 grams

Salmon

(Contains: Fish)

2 unit(s)

Sweet Potato

2 unit(s)

Garlic

1 sachet(s)

Honey Mustard Dressing

(Contains: Mustard)

2 sachet(s)

Paprika

(Contains: Mustard)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kJ)2375 kJ

Energy (kcal)568 kcal

Fat22 g

of which saturates3.7 g

Carbohydrate67 g

of which sugars19.9 g

Dietary Fiber3.1 g

Protein28.1 g

Cholesterol80 mg

Salt1.6 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

•Grater

•Baking Sheet with Baking Paper

Cooking Steps

Preheat the oven to 240°C/220°C fan/gas mark 9. Chop the sweet potatoes into 2cm chunks (peeling optional).

Halve and peel the onion, then cut each half into 3 wedges.

Peel and grate the garlic (or use a garlic press).

Trim the courgette, then quarter lengthways. Cut each quarter into thirds to make 2 batons.

Add the sweet potato chunks, garlic, cherry tomato, onion and courgette to a large (lined) baking tray. Drizzle with oil, thyme, and half the paprika. Season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 20-30 mins. Turn halfway through. TIP: Use two baking trays if necessary.

With 10-15 mins remaining in veggie cooking time, toss the salmon with the remaining paprika, a drizzle of oil and season with salt and pepper. Place on top of the roasting vegetables and pop back in the oven.

IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.

Divide the roasted vegetables between bowls and top with the salmon. Drizzle over the honey mustard vinaigrette.