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Mumbai-Spiced Salmon & Garlic Aioli with Bombay Roast Veggie Toss

Tonight, we're taking omega-3 rich salmon to the next level with our Mumbai-inspired seasoning. Add colourful veggies that are roasted with brown mustard seeds and garlic aioli for a touch of creamy sweetness, and you have a nutritionally balanced meal that's simply delicious! This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

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Easy Prep Under 650kcal Under 30g carbs Over 30g Protein spring-special
Prep: 30 mins
Cook: 30 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 1 olive oil
  • 1 potatoes
  • 1 carrot
  • 1 beetroot
  • 1 sachet brown mustard seeds
  • 1 packet salmon
  • 1 bag baby spinach leaves
  • 1 white wine vinegar
  • 1 packet garlic aioli
  • 1 sachet mumbai spice blend
  • olive oil
  • 2 potatoes
  • 2 carrots
  • 2 beetroots
  • 1 sachet brown mustard seeds
  • 2 packets salmon
  • 1 bag baby spinach leaves
  • 1 white wine vinegar
  • 1 packet garlic aioli
  • 2 sachets mumbai spice blend

Instructions

  1. • Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-sized chunks. Cut beetroot into small chunks.
    • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle over brown mustard seeds, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. Set aside to cool slightly.
    TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
    TIP: If your oven tray is crowded, divide between two trays.
  2. • Meanwhile, combine Mumbai spice blend and a drizzle of olive oil in a medium bowl. Add salmon, season with salt and gently toss to combine.
    • When veggies have 5 minutes remaining, heat a large frying pan over 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.
    TIP: The spice blend will char slightly in the pan, this adds to the flavour!
  3. • Add baby spinach leaves and a drizzle of white wine vinegar to the tray of roasted veggies. Gently toss to combine and season with salt and pepper.
  4. • Divide Mumbai-spiced salmon and Bombay roast veggie toss between plates.
    • Serve with garlic aioli. Enjoy!