Quick Pesto-Crusted Salmon
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Quick Pesto-Crusted Salmon

Quick Pesto-Crusted Salmon

with Roast Potato & Rainbow Salad

In this surprisingly simple recipe, creamy pesto adds a rich and herby flavour to the juicy chicken breast, 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:
Milk
•Gluten
•Wheat
•Fish
•Egg
•Walnut

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

1 packet

Parmesan cheese

(Contains Milk;)

½ packet

panko breadcrumbs

(Contains Gluten, Wheat; May be present: Soy. )

1 packet

salmon

(Contains Fish; May be present: Crustacean, Mollusc. )

1 packet

creamy pesto dressing

(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )

1 bag

chopped potato

½

carrot

1 bag

deluxe salad mix

Not included in your delivery

olive oil

½ tsp

honey

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)3182 kJ
Fat47.9 g
of which saturates9.1 g
Carbohydrate40.2 g
of which sugars9.9 g
Protein40.2 g
Sodium334 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. 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
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
3

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

4
4

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