Crumbed Salmon & Roast Potato Rounds
with Pear Salad & Dill-Parsley Mayo
Crusted salmon, potato rounds and a bright pear salad - what more could you want when your dinner is this good and this easy!
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.
Ingredients
2
potato
1
pear
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
lemon pepper seasoning
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 bag
mixed salad leaves
1 packet
dill & parsley mayonnaise
(Contains Egg;)
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Cut potatoes into 0.5cm-thick rounds. • Thinly slice pear into wedges.
• Place potato on 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, 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, 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 salmon is baking, to a medium bowl, combine a drizzle of vinegar and olive oil. Season. • Just before serving, add mixed salad leaves and pear, tossing to coat.
• Divide roasted potato rounds, crumbed salmon and pear salad between plates. • Serve with dill & parsley mayonnaise. Enjoy!