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 olive oil; 1 honey; 1 Panko Breadcrumbs; 1 Salmon; 1 Deluxe Salad Mix; 1 Creamy Pesto Dressing; 1 Parmesan Cheese; 2 Potato; 1 Red Apple

with Roast Potato Chunks

Get up to $200 off!

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.

Tags:

Kid Friendly

•Over 30g protein

•Under 40g carbs

Allergens:

Wheat

•Gluten

•Pesce

•Egg

•Walnut

•Milk

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

Panko Breadcrumbs

Salmon

Deluxe Salad Mix

Creamy Pesto Dressing

Parmesan Cheese

Potato

Red Apple

Not included in your delivery

olive oil

honey

Nutritional Values

Energy (kJ)2890 kJ

Calories691 kcal

Fat45.8 g

of which saturates9.2 g

Carbohydrate30.2 g

of which sugars9.5 g

Dietary Fibre5 g

Protein38.4 g

Sodium293 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. In a medium bowl, combine Parmesan cheese, panko breadcrumbs (see ingredients) and a pinch of salt. Set aside. • Place chicken breast on a lined oven tray. Drizzle with olive oil, then season generously with salt. Turn to coat. Squeeze half the creamy pesto dressing onto the chicken and sprinkle over panko-Parmesan mixture, gently pressing so it sticks. • Drizzle chicken with olive oil. Bake until crumb is golden and chicken is cooked through (when no longer pink inside), 14-18 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~

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

• Divide pesto-crusted chicken, potato chunks and rainbow salad between plates. • Serve with remaining creamy pesto dressing. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide pesto-crusted salmon, roast potato and rainbow salad between plates. • Serve with remaining creamy pesto dressing. Enjoy!