Herby Crusted Salmon
with Parsley Potatoes- Milk
- Gluten
- Wheat
- Fish
- Soy
- May contain traces of allergens
- Crustaceans
- Mollusc
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!
Ingredients
1 kg
potatoes
½ bunch
parsley
1 packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
½
lemon
½ block
Parmesan cheese
(Contains: Milk;)
5 fillet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
Not included in your delivery
1 tbs
butter
(Contains: Milk;)
2 tsp
olive oil
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, quarter the potatoes (unpeeled) and melt the butter. Finely chop the parsley. Zest the lemon and cut into wedges. Finely grate the Parmesan cheese.
Place the potato in a large saucepan and cover with water. Bring to the boil and cook for 20 minutes, or until the potato is tender when pierced with a fork. Drain well. Return the potato to the saucepan and stir through the butter until it is coated. Season with salt, pepper and a pinch of the finely chopped parsley.
Meanwhile, combine the panko breadcrumbs, lemon zest, Parmesan cheese, olive oil and the remaining parsley in a small bowl. Season with salt and pepper.
Place the salmon on the lined oven tray and lightly coat or spray with olive oil. Spoon the breadcrumb mixture onto the top side of the salmon and gently press down so the crumb sticks to the fish. Cook in the oven for 10-12 minutes or until the crust is golden and the salmon is just cooked through.
To serve, divide the potatoes and salmon fillets between plates. Serve with the lemon wedges.
