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.
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.
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
olive oil
½ tsp
honey
drizzle
white wine vinegar
• 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.
• 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.
• 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.
• Divide pesto-crusted salmon, roast potato and rainbow salad between plates. • Serve with remaining creamy pesto dressing. Enjoy!