Easy Almond-Crusted Salmon

Name: Easy Almond-Crusted Salmon with Herby Veggies & Dill-Parsley Mayo
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: olive oil; 2 potato; 1 parsnip; 2 bag herbs; 1 clove garlic; 2 packet roasted almonds; ¼ tsp salt; 1 packet salmon; 1 drizzle balsamic vinegar; 1 drizzle honey; 1 cucumber; 1 packet Dill & Parsley Mayonnaise; 1 bag salad leaves

with Herby Veggies & 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!

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!

Tags:

Easy Prep

Allergens:

Almond

•Fish

•Eggs

•Soy

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 Time

DifficultyEasy

Ingredients

Serving amount

potato

parsnip

2 bag

herbs

1 clove

garlic

2 packet

roasted almonds

(Contains: Almond; )

1 packet

salmon

(Contains: Fish; )

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

Energy (kJ)3619 kJ

Fat58.4 g

of which saturates7.5 g

Carbohydrate41.9 g

of which sugars18.3 g

Protein42.1 g

Sodium482 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.

Utensils

•Baking Tray

•Baking Paper

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.