Soy and Ginger Baked Salmon
with Warm Roasted Veg Salad
Zingy ginger and soy give pep and flavour to this Soy and Ginger Baked Salmon, a delicate fish that's great for soaking up flavour. Served on top of a warm roasted veg salad made of roasted potatoes, carrot and peppers to make a meal that's perfect for a balanced lifestyle.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
1 unit(s)
Carrot
1 unit(s)
Courgette
(May contain traces of: Celery)
2 unit(s)
Garlic Clove
200 grams
Salmon Fillets
(Contains: Fish)
15 grams
Ginger Puree
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
50 grams
Baby Leaf Mix
32 grams
Mayonnaise
(Contains: Egg, Mustard)
Not included in your delivery
1 tsp
Sugar
1 tbsp
Olive Oil for the Marinade
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel).
Trim the carrot and courgette, then slice into 1cm thick rounds (no need to peel).
Pop the potato chunks, carrot and courgette rounds onto a large baking tray. Drizzle with oil, 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, 30-40 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
Pat the salmon dry with kitchen paper.
In a large bowl, combine the garlic, ginger puree, soy sauce, sugar and olive oil for the marinade (see pantry for amount). Season with salt and pepper.
Add the salmon and gently turn to coat in the mixture. IMPORTANT: Wash your hands and equipment after handling raw fish.
When the veg has 10 mins remaining, transfer the salmon, skin-side down, to a lined baking tray. Drizzle over any remaining marinade from the bowl.
Bake the fish on the top shelf of your oven until cooked, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.
When everything's ready, add the baby leaves and mayo to the tray of roasted veg. Toss to combine. Season with salt and pepper.
Share the warm roasted veg salad between your plates.
Top with the soy and ginger baked salmon. Spoon over any remaining glaze from the tray.
Enjoy!
