Macadamia & Pesto Crusted Salmon
with Honey Roasted Dutch Carrots
- Pistachio
- Walnut
- Almond
- Cashew
- Milk
- Wheat
- Gluten
- Fish
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Gluten
- Crustaceans
- Fish
- Molluscs
Ingredients
1 packet
Macadamias
(Contains: Pistachio, Walnut, Almond, Cashew; May be present: Milk, Peanuts, Sesame, Soy.)
1
Dutch Carrots
1 packet
Basil Pesto
(Contains: Cashew, Milk;)
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Soy, Gluten.)
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1
Cucumber
1
Lemon
1 packet
Mixed Salad Leaves
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Trim the green parts of the Dutch carrots to 2 cm and scrub them clean. Slice the thicker Dutch carrots in half lengthways. Place the Dutch carrots, honey, a drizzle of olive oil and pinch of salt and pepper into a large bowl. Toss to coat the carrots well. Place onto the oven tray lined with baking paper. Transfer to the top shelf of the oven and bake for 25-30 minutes or until tender and lightly caramelised.
Meanwhile, finely chop the macadamia nuts. Zest the lemon until you have a pinch of zest. In a medium bowl, combine the macadamias, lemon zest, panko breadcrumbs and pesto. Season with pepper and mix well.
Place the salmon on a second oven tray lined with baking paper and season with salt and pepper on both sides. Lightly coat or spray with olive oil. Spoon the macadamia crumb mixture onto the top side of the salmon and gently press down so the crumbs stick to the fish. Some will fall off – don’t worry, you’ll use it later! Cook in the oven for the final 8-12 minutes of the carrot cooking time, or until the crust is golden and the salmon is just cooked through.
Meanwhile, slice the lemon into wedges and juice ½ the wedges. In a medium bowl, combine 2 tsp (for 2p) / 1 tbs (for 4p) lemon juice with 1 tbs (for 2p) / 2 tbs (for 4p) olive oil. Season with salt and pepper and mix well.
Slice the cucumber into half-moons. Just before serving, add the mixed salad leaves and cucumber to the lemon & olive oil dressing. Toss to coat.
Divide the Dutch carrots, macadamia & pesto crusted salmon and the salad between plates. Sprinkle over any crumb that fell off the salmon during baking and serve with the lemon wedges. Enjoy!
