Easy Herbed Crumbed Salmon
with Garlic & Herb Veggie Toss
Who doesn't want an easy weeknight dinner? This one ticks all the boxes! Using only two oven trays, this herby crumbed salmon and roast veggie toss will totally knock your socks off.
Always refer to the product label for the most accurate ingredient and allergen information.
1 bag
baby spinach leaves
1 packet
chopped veggie mix
1 packet
dill & parsley mayonnaise
(ContainsEggMay be present Tree Nuts)1 clove
garlic
1 sachet
garlic & herb seasoning
½
lemon
½ packet
panko breadcrumbs
(ContainsGluten)2
potato
1 packet
salmon
(ContainsFish)Not included in your delivery
olive oil
• Preheat oven to 220°C/200°C fan-forced. • Cut potato into bite-sized chunks. • Place potato, chopped veggie mix, garlic & herb seasoning and a drizzle of olive oil on a lined oven tray. Season with salt and pepper. Toss to coat, then bake until tender, 25-30 minutes.
• While the veggies are roasting, finely chop the garlic. • Zest lemon to get a good pinch and slice into wedges. • In a medium bowl, combine the panko breadcrumbs (see ingredients), garlic, lemon zest and a drizzle of olive oil. Season, stir to combine and set aside.
• Place salmon on a second lined oven tray. • Spread 1/2 of the dill & parsley mayonnaise over the salmon and spoon the crumb on top and press down with your fingers to help stick. • Bake until the salmon is just cooked through, 8-10 minutes.
• Once the veggies are done, combine the roasted veggies, baby spinach leaves and a squeeze of lemon juice in a bowl. • Divide the dill & parsley crumbed salmon and the garlic and herb veggie toss between plates. • Serve with any remaining dill & parsley mayonnaise and lemon wedges.