Dijon-Crusted Salmon Traybake
with Wedges, Veggie Fries & Garlic Aioli- Gluten
- Wheat
- Fish
- Eggs
- Soy
- May contain traces of allergens
- Crustaceans
- Mollusc
In this trusty traybake, a surprise layer of Dijon in the crumb adds a special touch to the salmon. Teamed with a moreish mix of subtly sweet veggie fries and potato wedges, plus blistered cherry tomatoes to cut through the richness, this is no ho-hum weeknight dinner. *Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!*
Ingredients
2
potato
1
carrot
1
beetroot
½ punnet
Snacking Tomatoes
2 clove
garlic
½ packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1 packet
garlic aioli
(Contains: Eggs;)
1 packet
Dijon mustard
Not included in your delivery
1
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C. • Cut potato into wedges. Place on a lined oven tray. • Cut carrot and beetroot into fries. Place on a second lined oven tray. • Drizzle both veggie trays with olive oil, season with salt and toss to coat. Bake until almost tender, 15-20 minutes (they will finish cooking in step 4!).
• Finely chop garlic.
• In a medium bowl, combine panko breadcrumbs (see ingredients), garlic, a good drizzle of olive oil and a pinch of salt and pepper.
• Remove the almost-tender veggie fries and potato wedges from the oven. • Move potato wedges to one side of the tray. Season salmon all over, then place, skin-side down, on the other side of the potato tray. • Spread Dijon mustard over top of salmon, then spoon over breadcrumb mixture, pressing down with your fingers to help it stick. • Return both trays to the oven. Bake until salmon is just cooked through and veggie fries and wedges are tender, a further 10 minutes.
TIP: Some of the crumb will fall off, don't worry! You can use it when serving up.
• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. • Cook cherry tomatoes (see ingredients), stirring occasionally, until blistered, 4-5 minutes.
• Divide Dijon-crusted salmon, wedges, cherry tomatoes and veggie fries between plates. • Serve with garlic aioli. Enjoy!
