Chipotle Salmon with Roasted Carrots

Name: Chipotle Salmon with Roasted Carrots and Pineapple Salsa
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Skin-on salmon fillet; 2 Piece of Garlic cloves; 2 Grams of Chipotle powder; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 140 Grams of Pineapple slices; 1 Piece of Cucumber; 1 Piece of Small red chilli; 15 Grams of Fresh coriander; 1 Piece of Lime; 5 Piece of Carrot; 2 Tbsp of Vegetable oil; 1 Tsp of Salt; 10 Grams of Black sesame seeds

and Pineapple Salsa

Enjoy this delicious combination of spicy, fresh and sweet!

275 Reviews

Cals 613 · Prot 39 · Carbs 57 · Fat 28

Low Carb

40 min

Chipotle Salmon with Roasted Carrots and Pineapple Salsa

Enjoy this delicious combination of spicy, fresh and sweet!

275 Reviews

Cals 613 · Prot 39 · Carbs 57 · Fat 28

Low Carb

Ingredients

Chipotle salmon

Skin-on salmon fillet 6*

350 Grams

Garlic cloves

2 Piece

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 Piece

Fresh coriander

15 Grams

Lime

1 Piece

Roasted carrots

Carrot

5 Piece

Vegetable oil

2 Tbsp

Salt

0.5 Tsp

Black sesame seeds 3*

10 Grams

Allergens

*6 Fish, *3 Sesame Seeds

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2565 / 613
Fats (g)	28.3
of which saturated (g)	5.3
Carbohydrates (g)	57
of which sugars (g)	27.9
Fibers (g)	13.8
Proteins (g)	39.1
Salt (g)	1

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

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.

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.

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 Tbsp of lime juice. This is your salsa. Set aside.

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.