HelloFresh
topBanner
Parmesan-Crusted Salmon

Parmesan-Crusted Salmon

with Herby Potatoes & Green Beans

Read more

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 green beans to the next level.

Tags:HealthyHigh ProteinLow SodiumNut FreeSeafood first
Allergens:MilkGlutenFish

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

400 g

potatoes

½ bunch

parsley

½

lemon

⅓ block

Parmesan cheese

(ContainsMilk)

¼ cup

panko breadcrumbs

(ContainsGluten)

1 fillet

salmon

(ContainsFish)

Not included in your delivery

2 tsp

butter

(ContainsMilk)

1 tsp

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)1980 kJ
Fat18.8 g
of which saturates6.2 g
Carbohydrate32.1 g
of which sugars2 g
Protein32.9 g
Sodium195 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Grater
Knife
Zester
Fork
Large Pan
Strainer
Small Bowl
Baking Paper
Baking Tray
Spoon
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat oven to 200°C/180°C fan-forced. To prepare the ingredients, quarter the potatoes (unpeeled), trim the green beans and finely chop the parsley. Zest the lemon and cut into wedges. Finely grate the Parmesan cheese. Melt the butter.

2

Place the potatoes in a large saucepan and cover with water. Bring to the boil and cook for 20 minutes or until the potatoes are tender when pierced with a fork. Add the green beans in the last 2 minutes. Drain well. Return to saucepan and stir through the butter and half of the parsley until the potatoes and beans are coated. Season with salt and pepper.

3

Meanwhile, combine the panko breadcrumbs, lemon zest, Parmesan cheese and the remaining parsley in a small bowl. Season with salt and pepper.

4

Place the salmon fillets on the lined oven tray and lightly coat or spray with olive oil. Spoon the mixture onto 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.

5

To serve, divide the potatoes, salmon fillets, and rocket between plates. Serve with the lemon wedges.