Double Crumbed Salmon & Golden Potato Rounds
with Pear Salad & Dill-Parsley Mayo
Crusted salmon, golden potato rounds and a bright pear salad - what more could you want when your dinner is this good and this easy?
Due to recent weather, you may see a few more potatoes in your meal kit this week! Sizes are a bit smaller right now, so our team picks enough to match your recipe. Big or small, you’ll always have the right amount for 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
1
Pear
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 sachet
Lemon Pepper Seasoning
2
Potato
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
560 g
Salmon
1 packet
Mixed Salad Leaves
1
Lemon
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut potato into 0.5cm-thick rounds. • Thinly slice pear into wedges. • Slice lemon 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 the 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. Little cooks: Help dip the salmon into the lemon pepper seasoning!
• Bake salmon, until just cooked through and the crumb is slightly golden, 8-12 minutes. TIP: Use two oven trays if necessary.
• While the salmon is baking, in a medium bowl, combine a generous squeeze of lemon juice and a drizzle of the vinegar and olive oil. Season to taste. • Just before serving, add mixed salad leaves and pear, tossing to coat. Little cooks: Take the lead by tossing the salad!
• Divide golden potato rounds, crumbed salmon and pear salad between plates. • Serve with dill & parsley mayonnaise. Enjoy!
