Chipotle Salmon with Roasted Carrots

and Pineapple Salsa
Enjoy this delicious combination of spicy, fresh and sweet!
Cals 489 · Prot 42 · Carbs 31 · Fat 24
Low-Carb
Calorie smart
Try Hello Chef Now
40 min
Chipotle Salmon with Roasted Carrots and Pineapple Salsa
Enjoy this delicious combination of spicy, fresh and sweet!
Cals 489 · Prot 42 · Carbs 31 · Fat 24
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
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

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!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Roast carrots

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.
Prep salmon

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.
Make salsa

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.
Bake salmon

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. 
Serve

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!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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