Easy Almond-Crusted Salmon
with Herby Veggies & Dill-Parsley Mayo- Almond
- Fish
- Eggs
- Soy
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! *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
2
potato
1
parsnip
2 bag
herbs
1 clove
garlic
2 packet
roasted almonds
(Contains: Almond; )
1 packet
salmon
(Contains: Fish; )
1
cucumber
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 bag
salad leaves
Not included in your delivery
olive oil
¼ tsp
salt
1 drizzle
balsamic vinegar
1 drizzle
honey
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut potato and parsnip into bite-sized chunks. Pick and finely chop herbs. • Place potato, parsnip, 1/2 the herbs, 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.
• While the veggies are roasting, 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 herbs 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 cucumber. Add cucumber and salad leaves to salad dressing. Toss to coat. • Divide almond-crusted salmon, herby veggies and salad between plates. • Serve with a dollop of dill & parsley mayonnaise. Sprinkle any remaining almond crust over salad.
