Lemony Crumbed Salmon & Creamy Pesto

Name: Lemony Crumbed Salmon & Creamy Pesto with Fetta Salad & Sweet Potato Fries
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 sweet potato; 1 carrot; ½ punnet snacking tomatoes; 1 packet salmon; 2 tbs plain flour; ¼ tsp salt; 1 egg; 1 packet panko breadcrumbs; ½ sachet lemon pepper seasoning; 1 drizzle white wine vinegar; 1 packet Fetta Cubes; 1 packet creamy pesto dressing; 1 bag mixed salad leaves; ½ packet Dijon mustard

with Fetta Salad & Sweet Potato Fries

Get up to $200 off!

Coat juicy salmon with a zesty crumb for a dinner sure to please. Pop some SP wedges in the oven and whip up a creamy fetta salad with sweet bursts of cherry tomato and a tangy Dijon dressing, and your sides will get a big tick of approval, too!

Tags:

Kid Friendly

Allergens:

Fish

•Gluten

•Wheat

•Eggs

•Milk

•Walnut

The quantities provided above are averages only.

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

sweet potato

carrot

½ punnet

snacking tomatoes

1 packet

salmon

(Contains: Fish; May be present: Crustaceans, Mollusc.)

1 packet

panko breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy.)

½ sachet

lemon pepper seasoning

1 packet

Fetta Cubes

(Contains: Milk;)

1 packet

creamy pesto dressing

(Contains: Milk, Eggs, Walnut; May be present: Almond, Macadamia, Cashew.)

1 bag

mixed salad leaves

½ packet

Dijon mustard

Not included in your delivery

olive oil

2 tbs

plain flour

(Contains: Gluten, Wheat;)

¼ tsp

salt

egg

(Contains: Eggs;)

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3534 kJ

Fat45.4 g

of which saturates8.3 g

Carbohydrate63.6 g

of which sugars18.1 g

Protein44 g

Sodium982 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into wedges. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the wedges between two trays.

• Meanwhile, grate carrot. Halve snacking tomatoes (see ingredients).

• Heat a large frying pan with a drizzle of olive oil over medium-high heat. Add panko breadcrumbs, lemon pepper seasoning (see ingredients) and a pinch of salt and pepper. Cook, stirring, until golden, 2-3 minutes. Transfer to a bowl.

• Return the pan to medium-high heat with a drizzle of olive oil. Pat salmon dry with paper towel (this helps it crisp up in the pan!) and season both sides with a pinch of salt and pepper. • When the oil is hot, add salmon, skin-side down first, and cook until just cooked through, 2-4 minutes each side (depending on thickness). Transfer to a plate to rest.

• While salmon is cooking, combine Dijon mustard (see ingredients), white wine vinegar and some olive oil (1 tbs for 2 people / 2 tbs for 4 people) in a large bowl. • Season, then add mixed salad leaves, carrot and tomatoes. Toss to coat.

• Divide lemony salmon, salad and sweet potato wedges between plates. Crumble fetta cubes over salad. Sprinkle lemon pepper crumb over salmon to serve. • Serve with creamy pesto dressing. Enjoy!