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Almond Crusted Salmon & Rosemary Potatoes

Almond Crusted Salmon & Rosemary Potatoes

with Dill-Parsley Mayo

Explorer
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Set the table and get ready to impress with this succulent salmon dish. It’s impressive enough for a special occasion and easy enough for a weeknight dinner. The crust is so delicious that we reckon you’ll be eating the loose bits straight off the tray. You can thank us later!

Allergens:Tree NutsFishEggGluten

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

potatoes

1 bunch

rosemary

1 clove

garlic

1 packet

roasted almonds

(ContainsTree NutsMay be presentTree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)

1 packet

salmon

(ContainsFish)

1 unit

cucumber

1 bag

rocket leaves

1 tub

dill & parsley mayonnaise

(ContainsEggMay be presentTree Nuts)

½ packet

panko breadcrumbs

(ContainsGluten)

Not included in your delivery

olive oil

¼ tsp

salt

1 tbs

balsamic vinegar

1 tsp

honey

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2960 kJ
Fat40.5 g
of which saturates5.4 g
Carbohydrate45.2 g
of which sugars7.6 g
Protein38.6 g
Sodium514 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Chop the potato (unpeeled) into 1cm chunks. Pick and finely chop the rosemary leaves. Place the potato, 1/2 the rosemary, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then roast until tender, 25-30 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time.

2

While the potatoes are roasting, finely chop the garlic (or use a garlic press). Using a rolling pin or the base of a saucepan, crush the roasted almonds in their packet (or finely chop if you prefer!). In a small bowl, combine the garlic, almonds, panko breadcrumbs (see ingredients list), the salt, remaining rosemary and olive oil (2 tsp for 2 people / 1 tbs for 4 people).

3

Pat the salmon dry with paper towel and season both sides with a pinch of salt and pepper. Place on a second oven tray lined with baking paper. Spoon the almond-panko mixture over the top of the salmon and gently press down so the crust sticks. In the last 8-12 minutes of the potato cooking time, bake the salmon until it is just cooked through and the crust is slightly golden. DTIP: It’s OK if some of the almond crust falls off!

4

While the salmon is baking, combine the balsamic vinegar, honey and olive oil (1 tbs for 2 people / 2 tbs for 4 people) in a medium bowl. Season with a pinch of salt and pepper and mix well.

5

Thinly slice the cucumber into half-moons. Add the cucumber and rocket leaves to the bowl with the salad dressing and toss to coat. TIP: Dress the salad just before serving to keep the leaves crisp.

6

Divide the almond-crusted salmon, rosemary potatoes and salad between plates. Serve with the dill & parsley mayonnaise and sprinkle any almond crust remaining on the tray over the salad.