Baked Pesto-Parmesan Crusted Salmon
with Roast Potato Chunks & Salad
In this surprisingly simple recipe, creamy pesto adds a rich and herby flavour to the juicy salm,on, 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.
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
280 g
Salmon
1 packet
Parmesan Cheese
1 packet
Slaw Mix
1
Red Apple
1 packet
Creamy Pesto Dressing
2
Sweet Potato
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
1 packet
Mixed Salad Leaves
1
Carrot
Cooking Steps
• 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.
• 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 salmon, roast potato and rainbow salad between plates. • Serve with remaining creamy pesto dressing. Enjoy!
