Almond Crusted Salmon & Rosemary Potatoes

Almond Crusted Salmon & Rosemary Potatoes

with Dill-Parsley Mayo

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Set the table and get ready to impress with this succulent salmon dish. It’s impressive enough for a special occasion and easy enough for a weeknight dinner. The crust is so delicious that we reckon you’ll be eating the loose bits straight off the tray. You can thank us later!

Allergens:Tree NutsFishEggs

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 unit


1 bunch


1 clove


2 packet

roasted almonds

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

1 packet



1 unit


1 bag


1 tub

dill & parsley mayonnaise


Not included in your delivery

olive oil

¼ tsp


4 tsp

balsamic vinegar

1 tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3110 kJ
Fat46.8 g
of which saturates5.9 g
Carbohydrate37.6 g
of which sugars8.3 g
Dietary Fibre0 g
Protein40.4 g
Cholesterol0 mg
Sodium490 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Small Bowl
Rolling Pin
Paper Towel
Medium Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Chop the potato (unpeeled) into 1cm chunks. Pick and finely chop the rosemary leaves. Place the potato, 1/2 the rosemary, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then roast for 25-30 minutes, or until tender. TIP: Cut the potato to the correct size so it cooks in the allocated time.


While the potatoes are roasting, finely chop the garlic (or use a garlic press). Using a rolling pin or the base of a saucepan, crush the roasted almonds in their packet (or finely chop if you prefer!). In a small bowl, combine the garlic, almonds, salt, remaining rosemary and olive oil (2 tsp for 2 people / 4 tsp for 4 people).


Pat the salmon dry with paper towel and season both sides with a pinch of salt and pepper. Place on a second oven tray lined with baking paper. Spoon the almond mixture over the top of the salmon and gently press down so the crust sticks. In the last 8-12 minutes of the potato cooking time, place the salmon in the oven and bake until the salmon is just cooked through and the crust is slightly golden. TIP: It’s OK if some of the almond crust falls off!


While the salmon is baking, combine the balsamic vinegar, honey and olive oil (1 1/2 tbs for 2 people / 3 tbs for 4 people) in a medium bowl. Season with a pinch of salt and pepper and mix well.


Thinly slice the cucumber into half-moons. Add the cucumber and rocket leaves to the bowl with the salad dressing and toss to coat. TIP: Dress the salad just before serving to prevent soggy leaves.


Divide the almond crusted salmon, rosemary potatoes and salad between plates. Serve with the dill & parsley mayonnaise and sprinkle any remaining almond crust over the salad.