Chipotle Salmon with Roasted Carrots

and Pineapple Salsa

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low-carb
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low-carb
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Instructions

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1 Roast carrots

Preheat the oven to 200°C/180°C fan. Peel the carrots and slice them into chunky fries. Add them to a lined baking tray. Drizzle with oil and sprinkle with salt. Toss until coated. Roast in the oven for 15 min.

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2 Prep salmon

Meanwhile, portion the salmon. Peel and crush the garlic. In a small bowl, combine the garlic, chipotle (spicy!), oil, salt and pepper. Mix well. Spread the mixture over the salmon. Set aside.

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3 Make salsa

Drain the pineapple and chop it into small cubes. Peel the cucumber and chop it into very small cubes. Finely chop the chilli (tip: remove the seeds if you like it milder). Chop the coriander. Combine the pineapple, cucumber, chilli (spicy!) and coriander with 0.5/0.75/1 Tbsp of lime juice. This is your salsa. Set aside.

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4 Bake salmon

After 15 min, remove the tray from the oven. Add the seasoned salmon, skin side down. Continue to bake the carrots and salmon for 10-12 min or until the salmon is cooked through but juicy and the carrots are nicely roasted. 

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5 Serve

Serve the salmon and carrots with the pineapple and cucumber salsa. Garnish with the sesame seeds.

Tips for fussy eaters

Prepare their salmon without the chipotle coating. Serve with rice or mashed potatoes.

Pro tip

Ensure the salmon stays slightly pink and juicy on the inside. In the mood for carbs? Jasmine rice goes well with this one!

Enjoy this delicious combination of spicy, fresh and sweet!

Cooking Time: 40 min

Cals 489 · Prot 42 · Carbs 31 · Fat 24

Gluten-Free

Dairy-Free

Ingredients

Number of people

Chipotle salmon

Skin-on salmon fillet 350 Grams
Garlic cloves 2 Pieces
Chipotle powder 2 Grams
Vegetable oil 1 Tbsp
Salt 1 Tsp
Black pepper 0.5 Tsp

Pineapple salsa

Pineapple slices 140 Grams
Cucumber 1 Piece
Small red chilli 0.5 Pieces
Fresh coriander 15 Grams
Lime 1 Piece

Roasted carrots

Carrot 5 Pieces
Vegetable oil 2 Tbsp
Salt 0.5 Tsp
Black sesame seeds 10 Grams

Enjoy this delicious combination of spicy, fresh and sweet!

Cooking Time: 40 min

Cals 489 · Prot 42 · Carbs 31 · Fat 24

Gluten-Free

Dairy-Free

Instructions

photo

1 Roast carrots

Preheat the oven to 200°C/180°C fan. Peel the carrots and slice them into chunky fries. Add them to a lined baking tray. Drizzle with oil and sprinkle with salt. Toss until coated. Roast in the oven for 15 min.

photo

2 Prep salmon

Meanwhile, portion the salmon. Peel and crush the garlic. In a small bowl, combine the garlic, chipotle (spicy!), oil, salt and pepper. Mix well. Spread the mixture over the salmon. Set aside.

photo

3 Make salsa

Drain the pineapple and chop it into small cubes. Peel the cucumber and chop it into very small cubes. Finely chop the chilli (tip: remove the seeds if you like it milder). Chop the coriander. Combine the pineapple, cucumber, chilli (spicy!) and coriander with 0.5/0.75/1 Tbsp of lime juice. This is your salsa. Set aside.

photo

4 Bake salmon

After 15 min, remove the tray from the oven. Add the seasoned salmon, skin side down. Continue to bake the carrots and salmon for 10-12 min or until the salmon is cooked through but juicy and the carrots are nicely roasted. 

photo

5 Serve

Serve the salmon and carrots with the pineapple and cucumber salsa. Garnish with the sesame seeds.

Tips for fussy eaters

Prepare their salmon without the chipotle coating. Serve with rice or mashed potatoes.

Pro tip

Ensure the salmon stays slightly pink and juicy on the inside. In the mood for carbs? Jasmine rice goes well with this one!

Ingredients

Number of people

Chipotle salmon

Skin-on salmon fillet 350 Grams
Garlic cloves 2 Pieces
Chipotle powder 2 Grams
Vegetable oil 1 Tbsp
Salt 1 Tsp
Black pepper 0.5 Tsp

Pineapple salsa

Pineapple slices 140 Grams
Cucumber 1 Piece
Small red chilli 0.5 Pieces
Fresh coriander 15 Grams
Lime 1 Piece

Roasted carrots

Carrot 5 Pieces
Vegetable oil 2 Tbsp
Salt 0.5 Tsp
Black sesame seeds 10 Grams
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