Family Herb Crusted Salmon

Name: Family Herb Crusted Salmon with Parsley Potatoes
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 kg potatoes; 1 tbs butter; 1 bunch parsley; 1 cup panko breadcrumbs; 1 lemon; ½ block Parmesan cheese; 2 tsp olive oil; 2 fillet salmon

with Parsley Potatoes

3.4

(458)

Get up to $230 off

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!

Tags:

Kid Friendly

•Nut Free

•Seafood first

•Kid Friendly

Allergens:

Milk

•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 Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 5 people

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

Nutritional Values

per serving

Calories2060 kcal

Fat17.7 g

of which saturates5.8 g

Carbohydrate41.7 g

of which sugars1.7 g

Protein38.8 g

Sodium179 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Knife

•Saucepan

•Bowl

•Baking Paper

•Baking Tray

Cooking Steps

1

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.

Return the potatoes to the saucepan and stir through the butter until they are coated

2

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.

3

Meanwhile, combine the panko breadcrumbs, lemon zest, Parmesan cheese, olive oil and the remaining parsley in a small bowl. Season with salt and pepper.

4

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.

5

To serve, divide the potatoes and salmon fillets between plates. Serve with the lemon wedges.