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Paprika Salmon Traybake

Paprika Salmon Traybake

with roasted potatoes and salad
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
684 kcal
Protein
: 
29.3g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Mustard
  • Sulphites
  • Egg
  • Milk
  • Fish
Serving amount

1 unit(s)

Garlic

600 grams

Potatoes

2 sachet(s)

Paprika

(Contains: Mustard)

1 sachet(s)

Honey

125 grams

Cherry Tomatoes

40 grams

Salad Leaves

1 sachet(s)

Balsamic Glaze

(Contains: Sulphites)

50 grams

Ranch Sauce

(Contains: Egg, Milk, Mustard)

1 unit(s)

Fennel

200 grams

Salmon

(Contains: Fish)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Energy (kJ)2860 kJ
Energy (kcal)684 kcal
Fat27.9 g
of which saturates5.6 g
Carbohydrate80.2 g
of which sugars14 g
Dietary Fiber12 g
Protein29.3 g
Cholesterol80 mg
Salt1.6 g
Potassium1717.9 mg
Calcium111.6 mg
Iron2.3 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.
•Grater
•Baking Sheet with Baking Paper

Cooking Steps

Roast the Potato Chunks
1
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Chop the potatoes into 2cm chunks (peeling optional).
  • Pop the chunks onto a large (lined) baking tray.
  • Drizzle with oil, 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, 25-35 mins. Turn the tray halfway through. 

TIP: Use two baking trays if necessary.

Add the Spice
2
  • Peel and grate the garlic.
  • Lay the salmon onto another lined baking tray, toss with oil, paprika, garlic, salt and pepper.
  • Roast the salmon on the top shelf of your oven until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
Prepare the Salad
3
  • Meanwhile, halve the cherry tomatoes.
  • Trim the root tip and green stalks of the fennel. Halve lengthways and thinly slice widthways.
  • Just before serving, toss the cherry tomatoes, fennel, and salad leaves with a drizzle of oil and balsamic glaze.
  • Season to taste with salt and pepper.
Dish Up
4
  • Drizzle the honey over the roast salmon.
  • Serve alongside the potatoes and tomato salad. 
  • Finish with a dollop of ranch for dipping.
Meal right image

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