Herb-Crusted Salmon & Parmesan Mash
with Sautéed Veggies & Garlic Yoghurt
- Milk
- Fish
- Gluten
- Wheat
- May contain traces of allergens
- Crustaceans
- Fish
- Molluscs
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Ingredients
1
Carrot
2
Potato
1 packet
Parmesan Cheese
(Contains: Milk)
1 packet
Greek-Style Yoghurt
(Contains: Milk)
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Fish, Molluscs.)
1
Zucchini
2
Garlic
1 packet
Herb Crumbing Mix
(Contains: Gluten, Wheat May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. Peel potato and cut into large chunks. • Cook potato in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. Drain and return to pan. • Add the butter, milk and Parmesan cheese to potato. Season generously with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• Meanwhile, place salmon on a lined oven tray and season on both sides. Lightly coat or spray with olive oil. • Bake until salmon is just cooked through, 8-12 minutes. • While salmon is cooking, thinly slice zucchini and carrot into rounds. Finely chop garlic. • In a small bowl, combine herb crumbing mix (see ingredients) and a generous drizzle of olive oil. Season with salt and pepper. Stir to combine.
• In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat, until fragrant, 1 minute. Transfer to a small bowl. • Add Greek yoghurt to garlic oil mixture and combine. Season to taste. • Return pan to medium-high heat with a drizzle of olive oil. Cook zucchini and carrot, tossing, until tender, 4-5 minutes. • Remove pan from heat. Add the honey, tossing to coat. Season.
• Divide herb-crusted salmon, sautéed veggies and mash between plates. • Spoon any excess crumb from the tray over salmon. • Serve with garlic yoghurt. Enjoy!
