Family Herb Crusted Salmon
with Parsley Potatoes
Ooh salmon, our favourite! If anyone in your kitchen isn’t yet convinced by this fish, our gorgeous crunchy cheesy Parmesan topping will have them converted. We’re not saying this is the new fish and chips, but… Well actually, that is what we’re saying. No apologies!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 kg
potatoes
1 bunch
parsley
1 cup
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1
lemon
½ block
Parmesan cheese
(Contains: Milk;)
2 fillet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
Not included in your delivery
1 tbs
butter
(Contains: Milk;)
2 tsp
olive oil
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare ingredients, quarter unpeeled potatoes, melt butter, finely chop parsley, zest lemon and cut into wedges, finely grate Parmesan, slice salmon into 2-3 pieces.
Place the potatoes in a large saucepan and cover with water. Bring to the boil and cook for 20 minutes or until the potatoes are tender when pierced with a fork. Drain well. Return the potatoes to the saucepan and stir through the butter until they are coated. Season with salt, pepper and a pinch of the finely chopped parsley.
Meanwhile, combine the panko breadcrumbs, lemon zest, Parmesan cheese, olive oil and the remaining parsley in a small bowl. Season with salt and pepper.
Place the salmon fillets on the lined oven tray and lightly coat or spray with olive oil. Spoon the mixture onto the top side of the salmon and gently press down so the crumbs stick to the fish. Cook in the oven for 10-12 minutes or until the crust is golden and the salmon is just cooked through.
To serve, divide the potatoes and salmon fillets between plates. Serve with the lemon wedges.
