Almond Crusted Salmon & Rosemary Potatoes
with Dill-Parsley Mayo
- Almond
- Fish
- Eggs
- Gluten
- Wheat
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Soy
- Brazil nut
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Walnut
- Cashew
- Pecan
- Crustaceans
- Mollusc
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!
Ingredients
2 unit
potatoes
1 bunch
rosemary
1 clove
garlic
1 packet
roasted almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)
1 packet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1 unit
cucumber
1 bag
rocket leaves
1 tub
dill & parsley mayonnaise
(Contains: Eggs;)
½ packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
Not included in your delivery
olive oil
¼ tsp
salt
1 tbs
balsamic vinegar
1 tsp
honey
Utensils
Cooking Steps
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.
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).
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!
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.
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.
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.
