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Seared Salmon & Crushed Potatoes

Seared Salmon & Crushed Potatoes

with Garlicky Almond Crumb

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Dill and salmon are besties for life, so you know they're going to get along, but when you throw a toasty almond garlic crumb in the mix? Well, then you've really got a party in your mouth. Time to get cooking!

Tags:Low Calorie
Allergens:MilkFishGlutenEggTree Nuts

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 unit

potatoes

1 bunch

dill

½ clove

garlic

1 unit

zucchini

1 packet

salmon

(ContainsFishMay be present Crustacea, Milk, Soy)

½ packet

panko breadcrumbs

(ContainsGluten)

1 tub

dill & parsley mayonnaise

(ContainsEgg)

1 bag

green beans

1 packet

flaked almonds

(ContainsTree NutsMay be present Milk, Soy, Peanuts, Sesame)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2990 kJ
Fat29.5 g
of which saturates8.7 g
Carbohydrate32.6 g
of which sugars4 g
Dietary Fibre0 g
Protein35.7 g
Cholesterol0 mg
Sodium187 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Lid
Medium Non-Stick Pan
Medium Pot
Instructionsarrow up iconarrow up icon
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1

Bring a medium saucepan of salted water to the boil. Cut the potato (unpeeled) into 2cm chunks. TIP: Cut the potato to the correct size so it cooks in the allocated time. Finely chop the garlic (or use a garlic press). Finely chop the dill. Thinly slice the zucchini into half-moons. Trim and halve the green beans.

2

Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 12-15 minutes. Drain and return to the pan. Add the butter and season with a pinch of salt and pepper. Gently crush with a potato masher or a fork, then cover with a lid to keep warm.

3

While the potato is cooking, heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, stirring, until fragrant, 2-3 minutes. Transfer to a medium bowl. Return the pan to a medium-high heat with a good drizzle of olive oil. Add the panko breadcrumbs (see ingredients list) and a pinch of salt and pepper. Cook, stirring, until golden, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Transfer to the bowl with the flaked almonds and stir through the dill.

4

Return the pan to a medium-high heat with a drizzle of olive oil. Pat the salmon dry with paper towel and season both sides with a pinch of salt and pepper. TIP: Patting the skin dry helps it crisp up in the pan! When the oil is hot, add the salmon to the pan, skin-side down, and cook until just cooked through, 2-4 minutes each side. TIP: Cook times will vary depending on the size of the fillet. Transfer to a plate to rest.

5

Return the frying pan to a medium-high heat with a drizzle of olive oil if needed. Add the green beans and zucchini and cook until tender, 3-4 minutes. Season with salt and pepper and remove from the heat.

6

Divide the crushed potatoes between plates. Top with the greens and salmon. Sprinkle with the almond crumb and serve with the dill & parsley mayonnaise. TIP: For the low-calorie option, serve with 1/2 the dill & parsley mayonnaise.