Recipe0
← Back to recipes

Mexican-Spiced Salmon & Roast Veggie Toss with Creamy Garlic Sauce

Let’s hear it for mid-week Mexican! Our Tex-Mex spice blend is all you need to flavour the tender salmon, which works a treat with the veggies and a dollop of creamy garlic sauce. Did we mention this is light on the carbs? This recipe is under 650kcal per serving.

View recipe source
Dietitian approved Under 650kcal
Prep: 40 mins
Cook: 40 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 1 olive oil
  • 1 sweet potato
  • 1 carrot
  • 1 capsicum
  • 1 brown onion
  • 1 tsp honey
  • 1 sweetcorn
  • 1 packet salmon
  • 1 bag baby spinach leaves
  • 1 packet garlic sauce
  • 1 sachet tex-mex spice blend
  • 1 olive oil
  • 2 sweet potatoes
  • 2 carrots
  • 2 capsicums
  • 2 brown onions
  • 2 tsp honey
  • 2 sweetcorns
  • 1 packet salmon
  • 1 bag baby spinach leaves
  • 2 packets garlic sauce
  • 1 sachet tex-mex spice blend

Instructions

  1. • Preheat oven to 220°C/200°C fan-forced.
    • Cut sweet potato and carrot into small chunks. Cut capsicum into bite-sized chunks. Cut brown onion into thick wedges.
    • Place prepped veggies on a lined oven tray. Drizzle with olive oil and the honey. Season with salt and pepper, then toss to coat.
    • Roast until tender, 25-30 minutes.
    TIP: If your oven tray is crowded, divide the veggies between two trays.
  2. • Meanwhile, drain sweetcorn. Set aside.
    • Pat salmon dry with paper towel and season both sides.
    • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. In a medium bowl, combine Tex-Mex spice blend and a drizzle of olive oil. Season, then add salmon. Gently turn to coat. Set aside.
  3. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a second medium bowl.
    TIP: Cover the pan with a lid if the corn kernels are 'popping' out.
  4. • Return frying pan to medium-high heat with a drizzle of olive oil.
    • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
  5. • To the tray with roasted veggies, add baby spinach leaves and charred corn.
    • Drizzle with olive oil, then gently toss to coat. Season to taste.
  6. • Divide roast veggie toss between plates. Top with Tex-Mex salmon.
    • Serve with a dollop of garlic sauce. Enjoy!