Crumbed Salmon & Golden Potato Rounds
with Fetta-Pear Salad & Dill-Parsley Mayo
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
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!
