Quick Herb-Crusted Salmon & Mash
with Parmesan & Sautéed Veggies
- Milk
- Gluten
- Wheat
- Fish
- Eggs
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Soy
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
- Crustaceans
- Mollusc
Salmon is such a versatile protein. There's no need to serve it plain when you have our herb crumbing mix and some sharp Parmesan handy for a speedy dinner that's deliciously different! " The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Ingredients
2
potato
1 clove
garlic
½ packet
Herb Crumbing Mix
(Contains: Gluten, Wheat; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1 head
broccoli
1
carrot
1 packet
garlic aioli
(Contains: Eggs;)
1 packet
grated Parmesan cheese
(Contains: Milk;)
Not included in your delivery
1
olive oil
40 g
butter
(Contains: Milk;)
2 tbs
milk
(Contains: Milk;)
½ tsp
honey
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. • Peel potato and cut into large chunks. Cook in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return to pan. • Add the butter and milk to potato. Season generously with salt, then mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• While potato is cooking, finely chop garlic. • In a small bowl, combine herb crumbing mix (see ingredients), grated Parmesan cheese, garlic and a generous drizzle of olive oil. Season with salt and pepper. Stir to combine. • Pat salmon dry with paper towel, then place, skin-side down, on a lined oven tray. Lightly coat or spray salmon with olive oil. Spoon crust mixture on top, gently pressing down so it sticks. • Bake until just cooked through, 8-10 minutes.
TIP: Some of the crust mixture will fall off – don't worry, you'll use it later!
• While salmon is baking, thinly slice carrot into rounds. Chop broccoli (including the stalk!) into small florets. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Cook carrot and broccoli, tossing, until tender, 6-7 minutes. • Season, then add the honey, tossing veggies to coat. Remove from heat.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Divide herb-crusted salmon, sautéed veggies and mash between plates. • Spoon any excess crumb from the tray over salmon. • Serve with garlic aioli.
