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Fried Salmon and Roast Root Veg

Fried Salmon and Roast Root Veg

Fried Salmon and Roast Root Veg

with creamy cucumber salad

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Flaky salmon is fried to perfection and paired with hearty root veg in this simple recipe that's full of flavour.

Tags:

Family Friendly

•Calorie Smart

Allergens:

Fish

•Sesame

•Milk

The quantities provided above are averages only.

Total35 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Lemon

200 grams

Salmon

(Contains: Fish)

1 unit(s)

Cucumber

1 unit(s)

Garlic

5 grams

Parsley

1 sachet(s)

Vegetable Stock

10 grams

Sesame Seeds

(Contains: Sesame)

1 unit(s)

Carrot

75 grams

Yoghurt

(Contains: Milk)

1 unit(s)

Sweet Potato

1 unit(s)

Parsnip

Not included in your delivery

1 tbsp

Butter

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)2475 kJ

Energy (kcal)592 kcal

Fat28.4 g

of which saturates8.5 g

Carbohydrate63.1 g

of which sugars21.9 g

Dietary Fiber5.9 g

Protein28.5 g

Cholesterol80 mg

Salt2.8 g

Potassium994.1 mg

Calcium92.5 mg

Iron2.5 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 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

Roast the Root Veg

1

Preheat the oven to 240°C/220°C fan/gas mark 9.
Trim the carrot and parsnip, then quarter lengthways (no need to peel). Chop widthways into small pieces.
Chop the sweet potato into 2cm chunks (peeling optional).
On a large (lined) baking tray, toss the veg with salt, pepper and a drizzle of oil. Spread out in a single layer.
Roast on the top shelf until golden, 20-30 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

Assemble the Salad

2

Meanwhile, peel and grate the garlic (or use a garlic press).
Trim the cucumber and slice widthways into rounds.
Roughly chop the parsley (stalks and all).
Combine the cucumber, yoghurt, parsley and garlic in a bowl. Season to taste with salt and pepper.
Quarter the lemon.

Fry the Fish

3

When the veg has 10 mins left to cook, place a pan over high heat with a drizzle of oil.
Pat the salmon dry with kitchen paper. Season with salt and pepper.
Add the salmon to the pan, skin-side down. Cook for 4-5 mins and turn over.
Add stock, 1 tbsp butter (per 2P), 100ml water (per 2P) and a generous squeeze of lemon.
Fry until the fish is cooked through, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.

Finish and Serve

4

Divide salmon, roast veg and creamy cucumber between plates.
Sprinkle the sesame seeds on top.
Serve any remaining lemon wedges on the side.

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