Easy Pesto-Crusted Salmon

Name: Easy Pesto-Crusted Salmon with Roast Potato & Rainbow Salad
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 packet Parmesan cheese; ½ packet panko breadcrumbs; 1 packet salmon; 1 packet creamy pesto dressing; 1 bag chopped potato; ½ carrot; ½ tsp honey; drizzle vinegar (balsamic or white wine); 1 bag deluxe salad mix

with Roast Potato & Rainbow Salad

4.5(41)

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Calories

:

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Protein

:

40.3g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

Allergens:

Milk
Gluten
Wheat
Fish
Eggs
Walnut
Soy
May contain traces of allergens
Crustaceans
Mollusc
Almond
Macadamia
Cashew

In this surprisingly simple recipe, creamy pesto adds a rich and herby flavour to the fresh salmon, while also working as the glue for the Parmesan crust. Serve with a couple of colourful veggie sides to balance out the richness. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Parmesan cheese

(Contains: Milk;)

½ packet

panko breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy.)

1 packet

salmon

(Contains: Fish; May be present: Crustaceans, Mollusc.)

1 packet

creamy pesto dressing

(Contains: Milk, Eggs, Walnut; May be present: Almond, Macadamia, Cashew.)

1 bag

chopped potato

½

carrot

1 bag

deluxe salad mix

Not included in your delivery

olive oil

½ tsp

honey

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)3131 kJ

Fat45.4 g

of which saturates8.6 g

Carbohydrate42.1 g

of which sugars6.9 g

Protein40.3 g

Sodium322 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

Cooking Steps

PDF

1

• Preheat oven to 240°C/220°C fan-forced. Combine shaved Parmesan cheese, panko breadcrumbs (see ingredients) and a pinch of salt in a medium bowl. Set aside. • Pat salmon dry with a paper towel. Place on a lined oven tray. Drizzle with olive oil, then season generously with salt. Turn to coat. Spread half the creamy pesto dressing over top of the salmon. Spoon over panko-Parmesan mixture, gently pressing so it sticks. • Drizzle salmon with olive oil. Bake salmon until just cooked through, 8-10 minutes.

2

• Meanwhile, spread chopped potato over a large microwave-safe plate. Cover with a damp paper towel. Microwave potatoes on high, 3 minutes. • Drain any excess liquid, then place potatoes on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until golden and tender, 10-15 minutes.

3

• Meanwhile, grate carrot (see ingredients). • Combine the honey with a drizzle of the white wine vinegar and olive oil in a large bowl. • Add carrot and deluxe salad mix, tossing to combine. Season to taste.