Almond Crusted Salmon & Rosemary Veggies

Name: Almond Crusted Salmon & Rosemary Veggies with Dill-Parsley Mayo
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Dill & Parsley Mayonnaise; 2 packet Roasted almonds; 280 g Salmon; packet Rosemary; 1 packet Rocket leaves; 1 Pear; 2 packet Potato; 1 White Turnip

with Dill-Parsley Mayo

Get up to $175 off

Tags:

Naturally Gluten-Free

•Easy

Allergens:

Eggs

•Soy

•Almond

•Fish

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

2 packet

Roasted almonds

(Contains: Almond; )

280 g

Salmon

(Contains: Fish; )

packet

Rosemary

1 packet

Rocket leaves

Pear

2 packet

Potato

White Turnip

Nutrition Values

Calories717 kcal

Energy (kJ)3000 kJ

Fat51.9 g

of which saturates6.8 g

Carbohydrate22 g

of which sugars9.3 g

Dietary Fibre4.3 g

Protein38.1 g

Cholesterol1.1 mg

Sodium230 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Cut potato and white turnip into bite-sized chunks. Pick and finely chop rosemary leaves. • Place potato, turnip, 1/2 the rosemary, a drizzle of olive oil and a pinch of salt and pepper on a lined oven tray. Toss to coat, then roast until tender, 25-30 minutes.

• Meanwhile, finely chop garlic. • Using a rolling pin or the base of a saucepan, crush roasted almonds in their packet (or finely chop if you'd prefer!). • In a small bowl, combine garlic, almonds, the salt, remaining rosemary and olive oil (1 tbs for 2 people / 2 tbs for 4 people).

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

• Meanwhile, combine the honey and a drizzle of balsamic vinegar and olive oil in a medium bowl. Season with salt and pepper. • Thinly slice pear into wedges. Add pear and rocket leaves to the salad dressing. Toss to coat. • Divide almond-crusted salmon, rosemary veggies and salad between plates. • Serve with a dollop of dill & parsley mayonnaise. Sprinkle any remaining almond crust over salad. Enjoy!