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)
3234 / 855
Fats (g)
50.3
of which saturated (g)
11.3
Carbohydrates (g)
66
of which sugars (g)
31.8
Fibers (g)
15
Proteins (g)
45.3
Salt (g)
1.1
*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 Bake salmon
Preheat the oven to 200°C/180°C fan. Portion the salmon. Place the salmonfillets onto a lined baking tray, sprinkle with salt and pepper and drizzle with olive oil. Bake for 15 min until cooked through but slightly pink in the middle.
2 Boil carrots
Meanwhile, peel and slice the carrots. Bring a pan of water to a boil and cook the carrots for 8-10 min until tender, then drain. Chop the fresh coriander, parsley and mint leaves. Roughly chop the almond flakes. Combine the almond flakes and the chopped herbs in a bowl.
Tip!For an even more fragrant crust, toast the almond flakes in a hot, dry pan first.
3 Prep toppings
Combine the tahini and measuredwater with 2 Tbsp of lemon juice. Halve the pomegranate. Hold each pomegranate half over a large bowl, seeds facing down and hit the skin with a wooden spoon, squeezing a little to release the seeds.
4 Glaze carrots
Heat a pan over a medium heat with the butter. Add the drained carrots and the honey. Cook, stirring, for 4-5 min until the carrots are glazed. Season with a pinch of salt and keep warm.
5 Finish
Spread the tahini sauce over the cooked salmon. Top with the almond and herb mix. Sprinkle with a pinch of sumac powder.
6 Serve
Divide the pomegranatesalmon amongst plates. Drizzle with the pomegranate molasses. Top with the pomegranate seeds. Serve the glazed carrots on the side.