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!


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

Preparation Time30 minutes
Cooking Time


Serving amount

2 unit


1 bunch


1 clove


1 packet

roasted almonds

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

1 packet


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

1 unit


1 bag

rocket leaves

1 tub

dill & parsley mayonnaise

(Contains Egg;)

½ packet

panko breadcrumbs

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

Not included in your delivery

olive oil

¼ tsp


1 tbs

balsamic vinegar

1 tsp



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


Baking Paper
Baking Tray


Roast the rosemary potatoes

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

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

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

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

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

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.