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Almond Crusted Salmon & Rosemary Potatoes
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Almond Crusted Salmon & Rosemary Potatoes

Almond Crusted Salmon & Rosemary Potatoes

with Dill-Parsley Mayo

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:
Almond
Fish
Egg
Gluten
Wheat

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
DifficultyEasy

Ingredients

Serving amount

2 unit

potatoes

1 bunch

rosemary

1 clove

garlic

1 packet

roasted almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )

1 packet

salmon

(Contains Fish; May be present: Crustacean, Molluscs. )

1 unit

cucumber

1 bag

rocket leaves

1 tub

dill & parsley mayonnaise

(Contains Egg;)

½ packet

panko breadcrumbs

(Contains Gluten, Wheat;)

Not included in your delivery

olive oil

¼ tsp

salt

1 tbs

balsamic vinegar

1 tsp

honey

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories2960 kcal
Fat40.5 g
of which saturates5.4 g
Carbohydrate45.2 g
of which sugars7.6 g
Dietary Fibre0 g
Protein38.6 g
Cholesterol0 mg
Sodium514 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray

Instructions

Roast the rosemary potatoes
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.

Make the almond-crumb mixture
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).

Bake the salmon
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!

Make the salad dressing
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.

Prep the salad
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.

Serve up
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.

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