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Dukkah & Dill-Crusted Salmon

Dukkah & Dill-Crusted Salmon

with Carrot Fries & Garden Salad

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Sometimes you want to put dinner in the oven and forget about it. That’s why this clever meal of salmon and sides involves no stove time at all. Both the easy carrot fries and the dukkah-crusted fish are baked, leaving you free to mix up a quick salad and get ready to enjoy the explosion of flavours.

Tags:Low Calorie
Allergens:GlutenSesameTree NutsFishEgg

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.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

4 unit

carrot

1 bunch

parsley

1 bunch

dill

½ packet

panko breadcrumbs

(ContainsGluten)

1 sachet

dukkah

(ContainsSesame, Tree NutsMay be present Gluten, Milk, Peanuts, Soy)

1 unit

tomato

1 packet

salmon

(ContainsFishMay be present Milk, Soy, Crustacea)

½ tub

balsamic vinaigrette dressing

1 bag

spinach & rocket mix

1 tub

dill & parsley mayonnaise

(ContainsEgg)

Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2100 kJ
Fat25.3 g
of which saturates4 g
Carbohydrate28.5 g
of which sugars17.7 g
Dietary Fibre0 g
Protein34.4 g
Cholesterol0 mg
Sodium775 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Baking Paper
Baking Tray
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Slice the carrots (unpeeled) into 1cm fries. Place the carrot fries on an oven tray lined with baking paper, drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat, then bake until tender, 25-30 minutes.

2

While the carrot fries are baking, finely chop the parsley leaves. Pick the dill leaves and finely chop. In a medium bowl, place the parsley, dill, panko breadcrumbs (see ingredients list) and dukkah. Add olive oil (1 tbs for 2 people / 2 tbs for 4 people) and mix well

3

Pat the salmon fillets dry with paper towel and place, skin-side down, on a second oven tray lined with baking paper. Lightly coat or spray with olive oil. Spoon the herb crust mixture onto the top side of the salmon and gently press down so it sticks. Some will fall off – don’t worry, you’ll use it later!

4

Bake the salmon on the top rack for the final 6-10 minutes of the carrot cooking time, or until the crust is golden and the salmon is just cooked through. TIP: It's okay to serve salmon slightly rare in the middle!

5

While the salmon is baking, cut the tomato into 1cm chunks. In a medium bowl, add the balsamic vinaigrette dressing (see ingredients list), season with salt and pepper and mix well. Add the tomato and spinach & rocket mix and toss to coat just before serving.

6

Divide the herb-crusted salmon, carrot fries and salad between plates. Sprinkle over any remaining crust and serve with dill & parsley mayonnaise. TIP: For the low-calorie option, serve without the dill & parsley mayonnaise.