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Pesto-Crusted Salmon

Pesto-Crusted Salmon

Pesto-Crusted Salmon

with Roast Potato & Rainbow Salad

Get up to $200 off!

In this surprisingly simple recipe, creamy pesto adds a rich and herby flavour to the juicy salmon, while also working as the glue for the Parmesan crust. Serve with a couple of colourful veggie sides to balance out the richness.

Tags:

Easy Prep

Allergens:

Gluten

•Wheat

•Pesce

•Milk

•Egg

•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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

½ packet

panko breadcrumbs

1 packet

salmon

½

carrot

1 bag

deluxe salad mix

1 packet

creamy pesto dressing

1 bag

chopped potato

1 packet

Parmesan cheese

Not included in your delivery

olive oil

½ tsp

honey

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3122 kJ

Fat45.2 g

of which saturates9 g

Carbohydrate41.4 g

of which sugars6.9 g

Protein40.4 g

Sodium324 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. • Combine shaved Parmesan cheese, panko breadcrumbs (see ingredients) and a pinch of salt in a medium bowl. Set aside. • Pat salmon dry and place on a lined oven tray. Drizzle with olive oil and season with salt, turning to coat. • Spread pesto over the top of each salmon fillet, then top with panko-Parmesan mixture, gently pressing so it sticks. • Bake until just cooked through, 8-10 minutes.

2

• Meanwhile, spread chopped potato over a large microwave-safe plate. Cover with a damp paper towel. Microwave potatoes on high, 3 minutes. • Drain any excess liquid, then place potatoes on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until golden and tender, 10-15 minutes.

3

• Meanwhile, grate carrot (see ingredients). • Combine the honey with a drizzle of the white wine vinegar and olive oil in a large bowl. • Add carrot and deluxe salad mix, tossing to combine. Season to taste.

4

• Divide pesto-crusted salmon, roast potato and rainbow salad between plates. • Serve with remaining creamy pesto dressing. Enjoy!

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