Cheddar-Crusted Salmon & Honey Root Veg

Name: Cheddar-Crusted Salmon & Honey Root Veg with Parsley Butter Potatoes
Total time: 30 min
Yield: 2
Cuisine: Irish
Ingredients: 1 Turnip; 1 Carrot; 1 Parsnip; 1 packet Parsley; 2 Potato; 1 packet Panko Breadcrumbs; 1 packet Cheddar Cheese; 1 sachet Italian Herbs; 280 g Salmon; 1 drizzle olive oil; 20 g butter; 2 tbs Mayonnaise

with Parsley Butter Potatoes

Niamh KavanaghUpdated on June 08, 2026

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Calories

854 kcal

Protein

43.5g protein

Preparation Time

30 minutes

Difficulty

Easy

Allergens:

Wheat
Gluten
Milk
Fish
Eggs
Gluten
Soy
May contain traces of allergens
Crustaceans
Molluscs

Golden, melt-in-your-mouth salmon gets a savoury lift with a cheesy herb crust that's perfectly crisp. We’ve rounded out this coastal classic with honey-glazed root veggies and buttery parsley potatoes for a touch of homestyle comfort. It’s a sophisticated yet simple dinner that brings a bit of gourmet flair to your weeknight routine.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

Turnip

Carrot

Parsnip

1 packet

Parsley

Potato

1 packet

Panko Breadcrumbs

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

1 packet

Cheddar Cheese

(Contains: Milk)

1 sachet

Italian Herbs

280 g

Salmon

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

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk)

2 tbs

Mayonnaise

(Contains: Eggs)

Nutritional Values

Calories854 kcal

Energy (kJ)3570 kJ

Fat52.5 g

of which saturates16 g

Carbohydrate52.2 g

of which sugars11.7 g

Dietary Fibre9.4 g

Protein43.5 g

Cholesterol4 mg

Sodium508 mg

Potassium26.3 mg

Calcium2.3 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced.
• Peel turnip, then cut into small chunks.
• Cut carrot and parsnip into large chunks.
• Place veggies on a lined oven tray. Drizzle with olive
oil, season with salt and toss to coat.
• Drizzle over the honey and roast until tender,
25-30 minutes.

TIP: If your oven tray is crowded, divide veggies
between two trays.

• Meanwhile, boil the kettle.
• Roughly chop parsley.
• Peel potato and cut into large chunks.
• In a medium bowl, combine panko breadcrumbs,
Cheddar cheese, Italian herbs and a generous
drizzle of olive oil. Stir to combine, season with salt
and pepper and set aside.

• Half-fill a large saucepan with boiling water, then
add a generous pinch of salt.
• Cook potato chunks in the boiling water, over high
heat, until just tender, 12-15 minutes.
• Drain and return to the saucepan. Add the butter
and parsley to potatoes and toss to combine.
• Season to taste and set aside. Cover to keep warm.

Pat salmon dry with paper towel and season both sides.
Spread the mayonnaise over the top of the salmon.
Top with the breadcrumb mixture, gently pressing down with the back of a spoon to stick.

When the veggies have 12 minutes remaining, place the crumbed salmon on a second lined oven tray.
Cook salmon over high heat with a drizzle of olive
oil, skin-side down first, until just cooked through, 2-4 minutes each side.