Crumbed Salmon & Golden Potato Rounds
with Fetta-Pear Salad & Dill-Parsley Mayo
- Eggs
- Fish
- Wheat
- Gluten
- Milk
- May contain traces of allergens
- Crustaceans
- Fish
- Molluscs
- Gluten
- Soy
Ingredients
1
Pear
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs)
1 sachet
Lemon Pepper Seasoning
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Fish, Molluscs)
2
Potato
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten May be present: Gluten, Soy)
1 packet
Mixed Salad Leaves
1 packet
Fetta Cubes
(Contains: Milk)
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut potato into 0.5cm-thick rounds. • Thinly slice pear into wedges.
• Place potato on a lined oven tray. Drizzle with olive oil, season with salt and pepper, and toss to coat. • Spread out in a single layer. Roast until tender, 25-30 minutes.
• Meanwhile, combine panko breadcrumbs (see ingredients), a pinch of salt and a drizzle of olive oil in a small bowl. • In a shallow bowl, combine lemon pepper seasoning, a generous drizzle of olive oil and a pinch of salt. • Dip salmon into lemon pepper mixture to coat. Place skin-side down on a second lined oven tray. • Spoon over panko crumb, gently pressing down so it sticks.
TIP: Don't worry if some of the crumb falls off, you'll use it later!
• Bake salmon until just cooked through and the crumb is slightly golden, 8-12 minutes.
• While the salmon is baking, in a medium bowl, combine a drizzle of the vinegar and olive oil. Season. • Just before serving, add mixed salad leaves and pear, tossing to coat. Crumble over fetta.
• Divide roasted potato rounds, crumbed salmon and pear salad between plates. • Serve with dill & parsley mayonnaise. Enjoy!
Customer reviews
Review summary
Updated on Sept 2026- Flavour: The lemon pepper seasoning and panko crumb on the salmon were widely enjoyed, giving the fish a satisfying crunch and bright flavour. The dill and parsley mayo divided opinions — some loved it, while others found it too strong or simply skipped it.
- Ease of prep: Baking both the salmon and potato rounds in the oven at the same time made this a straightforward dinner to pull together, and many first-time salmon cooks found the instructions easy to follow.
- Suggestions: Several reviewers noted the pear was often too unripe or hard to use — checking ripeness before serving and substituting with apple if needed works well. A number of reviewers felt the salad was quite basic with only two ingredients, and suggested adding cucumber, tomato, or extra feta to make it more substantial. One reviewer found that using about half the lemon pepper seasoning and adding fresh lemon juice gave a better-balanced result. The recipe instructions did not clearly indicate where to use the chopped dill — several reviewers added it to the salad, which worked well.
- Leftovers: One reviewer noted the salmon is best cooked and eaten fresh, as quality declined when left too long before cooking.
- Portions: A few reviewers felt the salmon portions and potato quantity were on the small side, and added extra potatoes of their own to make the meal more filling.
