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Modern Recipes
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 NutsFishEggsRoyal Jelly, Bee Pollen, Propolis
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

potatoes

1 bunch

rosemary

1 clove

garlic

2 packet

roasted almonds

(ContainsTree Nuts)

1 packet

salmon

(ContainsFish)

1 unit

cucumber

1 bag

rocket

1 tub

dill & parsley mayonnaise

(ContainsEggs, Royal Jelly, Bee Pollen, PropolisMay be presentTree Nuts)

Not included in your delivery

olive oil

¼ tsp

salt

4 tsp

balsamic vinegar

1 tsp

honey

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3110 kJ
Fat46.8 g
of which saturates5.9 g
Carbohydrate37.6 g
of which sugars8.3 g
Protein40.4 g
Sodium490 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Knife
Small Bowl
Rolling Pin
Paper Towel
Medium Bowl
Instructionsarrow up iconarrow up icon
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Roast the rosemary potatoes
Roast the rosemary potatoes
1

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.

Make the almond-crumb mixture
Make the almond-crumb mixture
2

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).

Bake the salmon
Bake the salmon
3

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!

Make the salad dressing
Make the salad dressing
4

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.

Prep the salad
Prep the salad
5

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.

Serve up
Serve up
6

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.