HelloHero: Pesto-Crusted Salmon & Salad

Name: HelloHero: Pesto-Crusted Salmon & Salad with Roast Potato Chunks
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 packet Deluxe Salad Mix; 1 packet Creamy Pesto Dressing; 2 Potato; 1 packet Panko Breadcrumbs; 280 g Salmon; 1 Red Apple; 1 packet Parmesan Cheese; 1 honey; 1 drizzle olive oil

with Roast Potato Chunks

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In this surprisingly simple recipe, creamy pesto adds a rich and herby flavour to the juicy salmon, while also helping the Parmesan crust to stick. Serve with a couple of colourful sides to balance out the richness.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Kid Friendly

•Over 30g protein

•Calorie Smart

•Under 40g carbs

•Dietitian approved

Allergens:

Eggs

•Milk

•Walnut

•Gluten

•Wheat

•Fish

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.

Preparation Time35 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Deluxe Salad Mix

1 packet

Creamy Pesto Dressing

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

Potato

1 packet

Panko Breadcrumbs

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

280 g

Salmon

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

Red Apple

1 packet

Parmesan Cheese

(Contains: Milk;)

Not included in your delivery

honey

1 drizzle

olive oil

Nutritional Values

Energy (kJ)3336 kJ

Calories797 kcal

Fat48.9 g

of which saturates10.5 g

Carbohydrate50.9 g

of which sugars13.6 g

Dietary Fibre7.6 g

Protein46.7 g

Sodium334 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

Cooking Steps

PDF

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

• Meanwhile, cut potato into bite-sized chunks.
• Spread 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.

Little cooks: Help toss the potatoes!

• Meanwhile, cut apple (see ingredients) into bite-sized chunks.
• In a large bowl, combine the honey with a drizzle of vinegar and olive oil.
• Add apple and deluxe salad mix, tossing to combine. Season with salt and
pepper to taste.

Little cooks: Help combine the ingredients for the dressing.