Chilli Jelly Glazed Salmon and Sticky Veg
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Chilli Jelly Glazed Salmon and Sticky Veg

with Garlic Yogurt Drizzle and Salad

Under 650 calories

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time25 minutes


serving amount

450 grams


1 unit(s)

Red Onion

1 sachet(s)

Roasted Spice and Herb Blend

3 unit(s)

Garlic Clove

2 unit(s)

Salmon Fillets

(Contains Fish)

1 unit(s)

Baby Cucumber

15 milliliter(s)

Cider Vinegar

(Contains Sulphites)

75 grams

Greek Style Natural Yoghurt

(Contains Milk)

25 grams

Red Pepper Chilli Jelly

50 grams

Baby Leaf Mix

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

½ tsp

Sugar for the Dressing


Nutritional information

Energy (kJ)2481 kJ
Energy (kcal)593 kcal
Fat25.1 g
of which saturates6.4 g
Carbohydrate67 g
of which sugars18.5 g
Protein29.8 g
Salt0.55 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Aluminum Foil
Large Bowl
Small Bowl



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

Chop the potatoes into 1cm chunks (no need to peel).

Halve and peel the red onion, then cut each half into 3 wedges.

Pop both of the veg onto a large baking tray. Drizzle with oil, sprinkle over half of the roasted herb and spice blend, 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 middle shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel until soft, 10-12 mins.


While the potatoes bake, lay the salmon fillets, skin-side down, onto a lined medium baking tray. Season with salt and pepper, sprinkle over the remaining roasted herb and spice blend.

When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.


Meanwhile, trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.

Add the cucumber to a large bowl with the cider vinegar, olive oil and sugar for the dressing (see pantry for amount). Season with salt and pepper and toss to combine.


Add the yoghurt to a small bowl. Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Stir the roasted garlic into the yogurt. Season with salt and pepper.

Once cooked, drizzle half the red pepper chilli jelly over the salmon, then drizzle the remaining jelly over the veg. Toss the veg in the jelly.

Toss your baby leaves through the dressing.


Transfer your salmon and sticky veg to your serving plates and serve with the salad alongside.

Drizzle over the garlic yogurt.