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!
roasted almonds(ContainsTree NutsMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
dill & parsley mayonnaise(ContainsEggsMay be presentTree Nuts)
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.