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Amarillo Chilli Glazed Salmon Bake

Amarillo Chilli Glazed Salmon Bake

with Sweet Potato Wedges and Baby Gem & Peanut Salad
Mimi Morley
Mimi MorleyUpdated on June 12, 2026
Get 50% off your first box & free treats for 2 months!
Get 50% off your first box & free treats for 2 months!
Calories
: 
763 kcal
Protein
: 
28g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Fish
  • Sulphites
  • Peanut
  • Celery
  • Mustard
  • May contain traces of allergens
  • Nuts
  • Pistachio nuts
  • Pecan Nuts
  • Almonds
  • Cashew nuts
  • Macadamia Nuts
  • Sesame
  • Hazelnuts
  • Walnuts
  • Brazil nuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Sweet Potato

1 sachet(s)

Mexican Style Spice Mix

200 grams

Salmon Fillets

(Contains: Fish)

1 unit(s)

Baby Gem Lettuce

(May contain traces of: Celery, Mustard)

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

40 grams

Amarillo Chilli Paste

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)

Not included in your delivery

1 tbsp

Honey

1 tbsp

Olive Oil for the Dressing

2 tbsp

Mayonnaise

Energy (kJ)3191 kJ
Energy (kcal)763 kcal
Fat37.7 g
of which saturates5.8 g
Carbohydrate68.9 g
of which sugars26.1 g
Dietary Fibre10.4 g
Protein28 g
Cholesterol80 mg
Salt2.4 g
Potassium1025.3 mg
Calcium77.8 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 the delivered box, depending on your region.
•Baking Tray
•Medium Bowl

Cooking Steps

Roast the Wedges
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the sweet potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil, sprinkle over the Mexican style spice mix, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Add the Salmon
2

Meanwhile, pat the salmon dry. When the wedges have roasted for 25 mins, pop the salmon on the tray alongside.

Return to the oven and bake for the remaining time, until cooked through, 10-15 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Do the Prep
3

Meanwhile, trim the baby gem, separate the leaves, then tear into bite-sized pieces.

Make the Dressing
4

In a medium bowl, combine the cider vinegar, honey and olive oil for the dressing (see pantry for both). Season with salt and pepper.

Set your dressing aside.

Toss the Salad
5

When everything's cooked, add the baby gem to the dressing. Toss to coat.

Remove the salmon tray from the oven.

Drizzle the Amarillo chilli paste over the salmon and turn to evenly glaze.

Serve Up
6

Share the salmon between your plates. Spoon over any remaining glaze from the tray.

Serve the sweet potato wedges and salad alongside.

Sprinkle the peanuts over the salad. Finish with a dollop of mayo (see pantry for amount) for dipping.

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