Dijon-Crusted Salmon Traybake
with Veggie Fries & Garlic Aioli
In this trusty traybake, a suprise layer of Dijon mustard in the crumb adds a special touch to the salmon. Teamed with a moreish mix of veggie fries, this is not your ho-hum weeknight dinner.
The quantities provided above are averages only.
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
zucchini
1
carrot
1 bag
green beans
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 the oven to 240°C/220°C. Cut the potato (unpeeled) into thin wedges and spread out on a lined oven tray. Cut the zucchini and carrot into thin fries and spread over a second lined oven tray. Drizzle both veggie trays with olive oil and season with salt. Toss to coat, then roast until almost tender, 15-20 minutes (the veggies will finish cooking in step 4).
While the veggies are roasting, trim the green beans. Finely chop the garlic.
In a medium bowl, combine the panko breadcrumbs (see ingredients), garlic, a good drizzle of olive oil and a pinch of salt and pepper.
Remove the almost-tender potato and veggie fries from the oven. Move the potato to one side of the tray. Season the salmon all over and place, skin-side down on the other side of the potato tray. Spread the Dijon mustard over the top of the salmon, then spoon over the crumb mixture, pressing down with your fingers to help stick.
TIP: Some of the crumb will fall off, don't worry! You can use it when serving up.
Add the green beans to the tray with the veggie fries and toss. Return both tray to the oven and bake until the salmon is just cooked through and the potato and veggie fries are tender, 10 minutes.
Divide the Dijon-crusted salmon, potato and veggie fries between plates. Serve with the garlic aioli.
