Parmesan-Crusted Salmon
with Potatoes & Greens
Salmon is a great, robust fish with good flavour, so these fillets can handle the decked out crust we’ve given them. Crispy panko breadcumbs, freshly grated Parmesan cheese, lemon zest and parsley take this simple combination of fish, herby potatoes and sugar snap peas to the next level.
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.
Ingredients
400 g
potatoes
100 g
sugar snap peas
½ bunch
parsley
½ block
Parmesan cheese
(Contains Milk;)
½
lemon
¼ cup
panko breadcrumbs
(Contains Gluten, Wheat;)
2 fillet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
Not included in your delivery
2 tsp
butter
1 tsp
olive oil
Nutritional Values
Utensils
Instructions
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, quarter the potatoes (unpeeled) and trim the sugar snap peas. Finely chop the parsley and finely grate the Parmesan cheese. Zest the lemon and cut it into wedges.
Place the potato in a large saucepan and cover with water. Bring to the boil and cook for 20 minutes or until the potato are tender when pierced with a fork. Add the sugar snap peas in the last 2 minutes. Drain well. Return to the saucepan and stir through the butter and half of the parsley until the potato and sugar snap peas are coated. Season with salt and pepper.
Meanwhile, combine the panko breadcrumbs, Parmesan cheese, lemon zest and the remaining parsley in a small bowl.
Place the salmon fillets on a lined oven tray and lightly brush or spray with olive oil. Spoon the mixture on the top side of the salmon and gently press to adhere. 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 vegetables and salmon fillets between plates. Squeeze the lemon wedges over the dish. Enjoy!
