Nutritionist's Pick: Pan-Fried Salmon with Roasted Carrots and Parsnips
and Toasted Pumpkin Seeds
Ingredients: Parsnip • Carrot • Salmon fillets • Red onion • Lemon • Plant-based mayonnaise (mustard) (canola and/or soya oil, water, sugar, modified corn starch, salt, white vinegar, mustard flour, concentrated lemon juice, cellulose gum, xanthan gum, citric acid, calcium disodium EDTA, turmeric extract) • Pepitas • Honey • Parsley • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) • Smoked paprika-garlic blend (sulphites) (smoked paprika, garlic powder, silicon dioxide).
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
250 g
Steelhead Salmon
(Contains: Salmon)
2 unit(s)
Carrot
2 unit(s)
Parsnip
28 g
Pepitas
(Contains: Tree nuts, Egg, Peanuts, Sesame, Gluten, Mustard, Milk, Soy, Sulphites, May contain traces of allergens)
7 g
Parsley
1 unit(s)
Lemon
6 g
Smoked Paprika-Garlic Blend
(Contains: Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy, May contain traces of allergens, Sulphites)
1 unit(s)
Red Onion
1 unit(s)
Honey
4 tbsp
Plant-Based Mayonnaise
(Contains: Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat, May contain traces of allergens, Mustard)
3.5 g
Zesty Garlic Blend
(Contains: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, May contain traces of allergens, Sulphites)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Peel, then halve the carrot lengthwise. Cut into 1/2-inch half-moons.
- Peel, then cut parsnips into 1/2-inch rounds.
- Peel, then cut onion into 2-inch pieces.
- To a parchment-lined baking sheet, add carrots, onions, parsnips, honey and 1 tbsp (2 tbsp) olive oil. Season with salt and pepper, then toss to combine. Roast in the middle of the oven for 20-22 min, stirring halfway through, until golden.
- Zest, then juice half the lemon. Cut the remaining lemon into wedges.
- Roughly chop the parsley.
- Heat a large non-stick pan over medium.
When hot, add pepitas to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) - Transfer to a plate.
- Pat salmon dry with paper towels. Season with Smoked Paprika-Garlic Blend, salt and pepper.
- Reheat the large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) olive oil, then add salmon. Pan-fry for 3-4 min per side, until salmon is cooked through.**
- To a small bowl, add plant-based mayo, half the Zesty Garlic Blend (use all for 4 servings), half the parsley, lemon zest and lemon juice. Season with salt and pepper, then stir to combine.
- Divide roasted veggies and salmon between plates.
- Sprinkle pepitas and remaining parsley over top of veggies.
- Dollop some lemon aioli over fish.
- Squeeze a lemon wedge over top of fish.
If you've opted to get salmon, prep and cook in the same way the recipe instructs you to prep and cook the tilapia.
