HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHerb Crusted Salmon & Mash
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Herb-Crusted Salmon & Mash

Herb-Crusted Salmon & Mash

with Parmesan & Sautéed Veggies

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Salmon is such a versatile protein. There's no need to serve it plain when you have our herb crumbing mix and some sharp Parmesan handy for a speedy dinner that's deliciously different!

Tags:Quick
Allergens:MilkGlutenFishEgg

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 Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1 clove

garlic

½ packet

herb crumbing mix

(ContainsGlutenMay be present Tree Nuts, Milk, Peanuts, Sesame, Soy)

1 packet

salmon

(ContainsFishMay be present Milk, Soy, Crustacea)

1

zucchini

1

carrot

1 packet

garlic aioli

(ContainsEgg)

1 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

1

olive oil

40 g

butter

(ContainsMilk)

2 tbs

milk

(ContainsMilk)

½ tsp

honey

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3916 kJ
Fat65.7 g
of which saturates19.9 g
Carbohydrate43.5 g
of which sugars13.2 g
Protein42.8 g
Sodium496 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

• Preheat oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. • Peel potato and cut into large chunks. Cook in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return to pan. • Add the butter and milk to potato. Season generously with salt, then mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled!

2

• While potato is cooking, finely chop garlic and set aside. • In a small bowl, combine herb crumbing mix (see ingredients), grated Parmesan cheese and a generous drizzle of olive oil in a small bowl. Season with salt and pepper. Stir to combine. • Pat salmon dry with paper towel, then place, skin-side down, on a lined oven tray. Lightly coat or spray salmon with olive oil. Spoon crust mixture on top, gently pressing down so it sticks. Bake until just cooked through, 8-10 minutes.

TIP: Some of the crust mixture will fall off – don't worry, you'll use it later!

3

• While salmon is baking, thinly slice zucchini and carrot into rounds. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook zucchini and carrot, tossing, until softened, 6-7 minutes. Add garlic and cook until fragrant, 1 minute. • Season, then add the honey, tossing veggies to coat. Remove from heat.

4

• Divide herb-crusted salmon, sautéed veggies and mash between plates. • Spoon any excess crumb from the tray over salmon. • Serve with garlic aioli.