Herb-Crusted Salmon & Parmesan Mash
with Sautéed Veggies & Garlic Aioli
- Milk
- Gluten
- Wheat
- Fish
- Eggs
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Soy
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
- Crustaceans
- Mollusc
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!
Ingredients
2
potatoes
1 clove
garlic
½ packet
Herb Crumbing Mix
(Contains: Gluten, Wheat May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
1 packet
salmon
(Contains: Fish May be present: Crustaceans, Mollusc)
1
zucchini
1
carrot
1 packet
garlic aioli
(Contains: Eggs)
1 packet
Parmesan cheese
(Contains: Milk)
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk)
2 tbs
milk
(Contains: Milk)
½ tsp
honey
Utensils
Cooking Steps
• 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 Parmesan cheese, the butter and the milk to the potato. Season generously with salt, then mash.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• While potato is cooking, finely chop garlic and set aside. • In a small bowl, combine herb crumbing mix (see ingredients) 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 (some of the crust mixture will fall off, don't worry, you'll use it later!). Bake, until salmon is just cooked through, 8-6 minutes.
• 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.
• Divide herb-crusted salmon, sautéed veggies and mash between plates. • Spoon any excess crumb from the tray over salmon. • Serve with garlic aioli. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The herb crust and Parmesan mash were widely enjoyed, though some found the crust mild and felt the dish needed an acidic element to balance the richness.
- Ease of prep: Most found this a quick and straightforward meal to pull together, though a significant number of customers noted the printed recipe card omitted the salmon's oven temperature and baking time entirely.
- Suggestions: Bake the salmon at 220°C for around 8–10 minutes, checking early to avoid overcooking. Some customers skipped the aioli to reduce richness, while others cooked the salmon in an air fryer for a faster result.
- Leftovers: At least one customer noted the portions were generous enough to yield three meals for one person.
- Portions: Several customers found the salmon portions inconsistent in size, making it difficult to cook both pieces evenly at the same time.
