Crusted Salmon & Roast Potatoes

Name: Crusted Salmon & Roast Potatoes with Honey-Dressed Salad & Mayo
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 1 Garlic; 1 packet Chopped Potato; 280 g Salmon; 1 packet Panko Breadcrumbs; 1 Cucumber; 1 packet Spinach & Rocket Mix; 1 drizzle olive oil; ¼ tsp salt; 1 tbs balsamic vinegar* (Pantry); 1 tsp honey; 2 tbs Mayonnaise

with Honey-Dressed Salad & Mayo

Get up to $230 off

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 almond crust is so delicious that we reckon you’ll be eating the loose bits straight off the tray. You can thank us later!

Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!

Allergens:

Fish

•Wheat

•Gluten

•Eggs

The quantities provided above are averages only.

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

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

1 packet

Chopped Potato

280 g

Salmon

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

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten; May be present: Gluten, Soy.)

Cucumber

1 packet

Spinach & Rocket Mix

Not included in your delivery

1 drizzle

olive oil

¼ tsp

salt

1 tbs

balsamic vinegar* (Pantry)

1 tsp

honey

2 tbs

Mayonnaise

(Contains: Eggs;)

Nutritional Values

Energy (kJ)2940 kJ

Calories704 kcal

Fat37.4 g

of which saturates6.1 g

Carbohydrate52.3 g

of which sugars10.6 g

Dietary Fibre5.9 g

Protein37.7 g

Cholesterol4 mg

Sodium479 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced.
• Place chopped potato on a lined oven tray, then drizzle with olive oil and sprinkle with a pinch of salt and pepper.
• Toss to coat, then roast until tender, 25-30 minutes.

• Meanwhile, thinly slice cucumber into rounds. Finely chop garlic.
• In a small bowl, combine garlic, panko breadcrumbs (see ingredients), the salt and olive oil (1 tsp per person).
• Pat salmon dry with a paper towel and season both sides with a pinch of salt and pepper.

• Place salmon on a second lined oven tray. Spoon the 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 salmon until it is just cooked through and the crust is slightly golden.
TIP: It’s okay if some of the crust falls off!

• In a large bowl, combine cucumber, spinach & rocket mix, the balsamic vinegar, honey and a drizzle of olive oil. Season to taste.
• Divide crusted salmon, roast potatoes and honey-dressed salad between plates.
• Serve with the mayonnaise. Enjoy!