Quick Dill-Crusted Salmon
with Mash, Veggies & Lemon Mayo
- Milk
- Gluten
- Wheat
- Fish
- Eggs
- Soy
- May contain traces of allergens
- Crustaceans
- Mollusc
With delicate leaves that double as a pretty garnish, dill imparts a lovely lemony, almost bittersweet flavour that's perfect for cutting the richness of seafood like salmon. Unfortunately, this week's capsicum was in short supply due to harsh weather conditions, so we've replaced it with broccoli. Don't worry, the recipe will be just as delicious!
Ingredients
2
potato
1 bag
dill
½
lemon
½ packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1
carrot
1 head
broccoli
1 packet
mayonnaise
(Contains: Eggs;)
Not included in your delivery
1
olive oil
40 g
butter
(Contains: Milk;)
2 tbs
milk
(Contains: Milk;)
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. Bring a medium saucepan of water to the boil. • Peel potato, then cut into large chunks. Cook in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and return to pan. • Add the butter and milk. Season generously with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• While potato is cooking, pick and roughly chop dill leaves. Zest lemon to get a generous pinch, then slice into wedges. • In a small bowl, combine panko breadcrumbs (see ingredients), lemon zest, dill and a drizzle of olive oil. Season with salt and pepper. • Place salmon, skin-side down, on a lined oven tray. • Lightly coat or spray salmon with olive oil, then spoon crumb mixture over the top, gently pressing down so it sticks. Bake until crust is golden and salmon is just cooked through, 10-12 minutes.
TIP: Some of the crumb will fall off, don't worry, you'll use it later!
• While salmon is baking, thinly slice carrot into half-moons. Chop broccoli (including the stalk!) into small florets. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Stir-fry the carrot and broccoli until softened, 5-6 minutes. • Remove pan from heat. Season to taste.
TIP: Add a dash of water to the pan to help the veggies cook faster!
• In a small bowl, combine mayonnaise and a generous squeeze of lemon juice. Season to taste. • Divide dill-crusted salmon, mash and veggies between plates. Sprinkle any remaining dill crumb from the tray over the salmon. • Serve with lemon mayo and any remaining lemon wedges.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the dill-crusted salmon, finding it delicious and flavoursome. Some suggested adding Dijon mustard to the crumb for extra zing.
- Ease of prep: Customers found this dish quick, simple, and self-explanatory to prepare. Some appreciated that it was oven-baked for less mess.
- Suggestions: Several recommended cooking the veggies in the oven with the salmon for efficiency. Some found the vegetables bland and suggested adding herbs or spices.
- Leftovers: The dish made great next-day lunches, with the crispy salmon crust holding up well.
- Cooking tips: A few had success cooking the salmon in an air fryer for extra crispiness. Some preferred pan-frying the crumb-coated salmon to avoid waste.
