Sheet Pan Salmon and Rainbow Veggies
with Yogurt Sauce- Salmon
- Soy
- Milk
- Mustard
- Soy
- Egg
- Fish
- Wheat
- Tree nuts
- Peanuts
- Sulphites
- Crustaceans
- Sesame
- Milk
- May contain traces of allergens
- Gluten
- Triticale
Ingredients: Carrot • Salmon fillets • Zucchini • Purple sweet potato • Yogurt sauce (milk) (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) • Miso stock concentrate (soy) (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) • Brown sugar • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
1 tbsp
Brown Sugar
(May be present: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
1 unit(s)
Miso Broth Concentrate
(Contains: Soy May be present: Crustaceans, Mustard, Sesame, Sulphites, Wheat, Gluten, Egg, Milk, Fish)
1 unit(s)
Purple Sweet Potato
2 unit(s)
Carrot
3 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
1 unit(s)
Zucchini
3 tbsp
Yogurt Sauce
(Contains: Milk)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Peel, then cut carrots into 1/2-inch moons.
- Peel, then cut purple potatoes into 1/2-inch pieces.
- Meanwhile, to a small bowl, add brown sugar, miso broth concentrate and 1 tbsp (2 tbsp) water. Stir until a uniform paste forms, then set aside.
- Line a baking sheet with parchment paper. (NOTE: Line two baking sheets for 4 servings).
- To the parchment-lined baking sheet, add purple potatoes, carrots, 1/2 tsp (1 tsp) garlic salt and 1 tbsp (2 tbsp) oil. Season with pepper, then toss to coat.
- Roast in the middle of the oven for 10-14 min, until veggies begin to soften. (NOTE: For 4 servings, cook veggies in the bottom of the oven).
- Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- To a medium bowl, add zucchini and 1/2 tbsp (1 tbsp) oil. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then toss to combine. Set aside.
- Pat salmon dry with paper towels. Season with salt and pepper.
- Once roasted veggies have begun to softened, flip veggies.
- Add zucchini and salmon to the baking sheet. (NOTE: For 4 servings, use the second lined baking sheet).
- Spoon brown sugar-miso mixture over salmon.
- Return to the oven and roast in the middle of the oven for 12-14 min, until cooked through.** (NOTE: For 4 servings, cook veggies in the bottom and salmon in the middle of the oven.)
- Carefully remove salmon and veggies from the oven, and discard salmon skin, if desired.
- Divide purple potatoes, carrots, zucchini and glazed salmon between plates.
- Drizzle yogurt sauce over top.
