Easy Herbed Crumbed Salmon
with Garlic & Herb Veggie Toss
- Eggs
- Gluten
- Wheat
- Fish
- Soy
- May contain traces of allergens
- Crustaceans
- Mollusc
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.
Ingredients
1 bag
baby spinach leaves
1 packet
chopped veggie mix
1 packet
dill & parsley mayonnaise
(Contains: Eggs;)
1 clove
garlic
1 sachet
garlic & herb seasoning
½
lemon
½ packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
2
potato
1 packet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
Not included in your delivery
olive oil
Utensils
Cooking Steps
• 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.
• Meanwhile, finely chop garlic. • Zest lemon to get a good pinch, then slice into wedges. • In a medium bowl, combine panko breadcrumbs (see ingredients), garlic, lemon zest and a drizzle of olive oil. Season. Stir to combine.
• Place salmon on a second lined oven tray. • Spread 1/2 the dill & parsley mayonnaise over the salmon then coat with the crumb mixture, pressing down with your fingers to help it stick. • Bake until salmon is just cooked through, 8-10 minutes.
• Once veggies are done, combine the baby spinach leaves and a squeeze of lemon juice with the roasted veggies on the tray. • 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.
