HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconDukkah & Dill Crusted Salmon
Dukkah & Dill-Crusted Salmon

Dukkah & Dill-Crusted Salmon

with Carrot Fries & Garden Salad

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Sometimes you want to put dinner in the oven and forget about it. That’s why this clever meal of salmon and sides involves no stove time at all. Both the fun carrot fries and the dukkah-crusted fish are baked, leaving you free to mix up a quick salad and get ready to enjoy the explosion of flavours


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

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

4 unit


1 bunch


1 bunch


½ packet

panko breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)

1 sachet



1 unit


1 packet



1 bag

salad leaves

1 tub

tartare sauce

Not included in your delivery

olive oil

2 tsp

balsamic vinegar

½ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2130 kJ
Fat26.6 g
of which saturates4.4 g
Carbohydrate27.9 g
of which sugars17.1 g
Dietary Fibre0 g
Protein34.4 g
Cholesterol0 mg
Sodium704 mg
Utensilsarrow down iconarrow down icon
Chopping board
Baking Paper
Baking Tray
Medium Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Slice the carrots (unpeeled) into 1cm fries. Place the carrot fries on an oven tray lined with baking paper, drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat, then bake for 25-30 minutes or until tender. TIP: Cut the carrots to the correct size to ensure they cook in the allocated time.


While the carrot fries are baking, finely chop the parsley leaves. Pick the dill leaves and finely chop. In a medium bowl, place the parsley, dill, panko breadcrumbs (see ingredients list) and dukkah. Add olive oil (1 1/2 tbs for 2 people / 3 tbs for 4 people) and mix well.


Pat the salmon fillets dry with paper towel and place on a second oven tray lined with baking paper. Lightly coat or spray with olive oil. Spoon the herb crust mixture onto the top side of the salmon and gently press down so it sticks. Some will fall off – don’t worry, you’ll use it later!


Bake the salmon on the top rack for the final 6-10 minutes of the carrot cooking time, or until the crust is golden and the salmon is just cooked through. TIP: It's okay to serve salmon slightly rare in the middle!


While the salmon is baking, cut the tomato into 1cm chunks. In a medium bowl, combine the balsamic vinegar, honey and olive oil (2 tsp for 2 people / 4 tsp for 4 people). Season with salt and pepper and mix well. Add the tomato and rocket leaves and toss to coat just before serving.


Divide the herb-crusted salmon, carrot fries and salad between plates. Sprinkle over any remaining crust (from the tray) and serve with a dollop of tartare sauce.