Salmon with Kiwi-Avo Salsa
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

Salmon with Kiwi-Avo Salsa

with yoghurt

Allergens:
Milk
•Fish

The quantities provided above are averages only.

Total Time40 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

75 grams

Yoghurt

(Contains Milk)

1 sachet(s)

Mexican Style Spice Mix

1 unit(s)

Kiwi

1 unit(s)

Avocado

200 grams

Salmon

(Contains Fish)

2 unit(s)

Sweet Potato

1 sachet(s)

Dried Chilli Flakes

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

sideBannerName

Nutrition Values

Energy (kJ)2844 kJ
Energy (kcal)680 kcal
Fat34.3 g
of which saturates6.2 g
Carbohydrate69 g
of which sugars18.1 g
Dietary Fiber1.2 g
Protein29.1 g
Cholesterol80 mg
Salt0.39 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

•Baking Sheet with Baking Paper

Cooking Steps

1

Preheat the oven to 240°C/220°C fan/gas mark 9. Chop the sweet potatoes into 2cm chunks (peeling optional).
Add the sweet potato chunks to 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, 20-30 mins. Turn halfway through. TIP: Use two baking trays if necessary.

2

With 15 mins remaining in potato cooking time, lay the salmon fillets, skin-side up, onto another lined baking tray. Season withMMexican spice,  salt and pepper. When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.

3

Once everything is almost ready, halve the kiwi and use a spoon to scoop out the flesh. Cut into 1cm chunks.

Halve the avocado and remove the pit. Cut the avocado into chunks (while still in its skin) then use a tablespoon to scoop it out into a bowl.

Mix the kiwi and avo gently with the chilli flakes and season to taste with salt and pepper. 

4

Divide the roasted sweet potatoes and salmon between plates. Serve the avo and kiwi salsa on the side and drizzle over the yoghurt.