Salmon Traybake With a Medley of Vegetables
with a Canarian mojo sauce and Mediterranean mixed grainsCalories
:
597 kcalProtein
:
31.3g proteinTotal
:
45 minutesDifficulty
:
EasyBlender Needed
Calorie Smart
Protein Rich
Family Friendly
Allergens:
- Cereals containing gluten
- Wheat
- Sulphites
- Fish
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- May contain traces of allergens
A recipe conveniently customised just to your liking. For Veggie and Pescatarian protein swaps: please check ingredients list for items that may not suit your dietary requirements.
Ingredients
Serving amount
1 unit(s)
Carrot
150 grams
Beetroot
1 unit(s)
Parsnip
1 unit(s)
Chilli
5 grams
Coriander
2 unit(s)
Garlic
15 grams
Mediterranean Spice Mix
(May be present: Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery, Cereals containing gluten)
250 grams
Mediterranean Grain Mix
(Contains: Cereals containing gluten, Wheat)
1 unit(s)
Shallot
1 sachet(s)
Red Wine Vinegar
(Contains: Sulphites)
200 grams
Salmon Fillet
(Contains: Fish)
Not included in your delivery
1 tsp
Sugar
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)2497 kJ
Energy (kcal)597 kcal
Fat21.4 g
of which saturates5.1 g
Carbohydrate70.6 g
of which sugars22.8 g
Dietary Fiber15.4 g
Protein31.3 g
Cholesterol80 mg
Salt52.5 g
Potassium698.5 mg
Calcium74.6 mg
Iron2.1 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
•Immersion blender
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Trim the carrot and parsnip, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
- Trim and cut the beetroot into 2cm chunks (peeling optional).
TIP: You may want to wear gloves when handling the beetroot to avoid staining your hands.
2
- Pop the veg onto a large (lined) baking tray.
- Toss with half the Mediterranean mix, salt, pepper and a drizzle of oil. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through.
3
- In a bowl, mix together the salmon, remaining Mediterranean spice, a drizzle of oil, salt and pepper.
- Pop the salmon next to the veg for the final 10-15 mins (use two baking trays if necessary). IMPORTANT: Wash hands and equipment after handling raw fish and its packaging. Fish is cooked when no longer pink in the middle.
4
- Halve, peel and chop the shallot into small pieces.
- Peel the garlic.
- Halve and deseed the chilli.
- To a blender, add the coriander, deseeded chilli, garlic, red wine vinegar, 1 tsp sugar (per 2P), and 2 tbsp oil (per 2P).
- Puree to a smooth paste. Stir in the chopped shallot and season to taste with salt and pepper.
5
- Place a pan over medium-high heat with a drizzle of oil.
- When hot, add the Mediterranean mixed grains.
- Fry until warmed through, 3-4 mins. Season to taste with salt and pepper.
- Remove from the pan and set aside.
6
- Arrange the veg, chorizo and Mediterranean mixed grains on the plates.
- Top the grains with the salmon.
- Spoon the mojo sauce over the top.
- Serve any remaining sauce on the side.
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