Parmesan Crusted Salmon
with Buttery Potatoes & Greens- 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
lemon
½ block
Parmesan cheese
(Contains: Milk;)
200 g
sugar snap peas
1 cup
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
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, chop the potatoes into 3 cm chunks (unpeeled). Finely chop the parsley. Zest the lemon and cut into wedges. Finely grate the Parmesan cheese, and destring the sugar snap peas.
Place the potato in a large saucepan and cover with water. Bring to the boil and cook for 15-20 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. 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 medium bowl. Season with salt and pepper.
Place the salmon fillets on a lined oven tray and lightly coat or spray with olive oil. Spoon the mixture onto the top side of the salmon and gently press down so the crumbs stick to the fish. Cook in the oven for 10-12 minutes or until the crust is golden and the salmon is just cooked through.
Meanwhile, bring a small saucepan of water to the boil. Cook the sugar snap peas for 2-3 minutes, or until slightly softened. Drain.
To serve, divide the potato, sugar snap peas and salmon fillets between plates. Serve with the lemon wedges.
