Pesto & Macadamia Crusted Salmon

Name: Pesto & Macadamia Crusted Salmon with Honey Glazed Baby Carrots & Pear Salad
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 bunch Baby Rainbow Carrots; 2 tsp honey; ½ lemon; ½ packet panko breadcrumbs; 1 packet basil pesto; ½ pear; 1 bag salad leaves; 1 packet Akaroa Salmon; 1 packet Crushed Macadamias

with Honey Glazed Baby Carrots & Pear Salad

Get up to $175 off

We all know honey makes carrots better, but let us share this gem with you – roasting carrots with honey makes them completely irresistible. We guess it’s a bit like adding a macadamia crust to salmon, taking it from tasty to out-of-this-world delicious!

Allergens:

Wheat

•Milk

•Almond

•Cashewnoten

•Pine Nut

•Walnut

•Pesce

•Tree Nuts

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

1 bunch

Baby Rainbow Carrots

lemon

½ packet

panko breadcrumbs

(Contains: Wheat; )

1 packet

basil pesto

(Contains: Milk, Almond, Cashewnoten, Pine Nut, Walnut; )

pear

1 bag

salad leaves

1 packet

Akaroa Salmon

(Contains: Pesce; )

1 packet

Crushed Macadamias

(Contains: Tree Nuts; )

Not included in your delivery

olive oil

2 tsp

honey

Nutrition Values

/ per serving

Energy (kJ)3088 kJ

Fat51.7 g

of which saturates9.6 g

Carbohydrate32.6 g

of which sugars13.1 g

Protein33.7 g

Sodium267 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

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Trim the green tops from the baby rainbow carrots and scrub them clean. Place the carrots on a lined oven tray and drizzle with olive oil and the honey. Season with salt and pepper and toss to coat. Spread out evenly, then roast until tender and lightly caramelised, 20-25 minutes.

While the carrots are roasting, zest the lemon to get a pinch, then slice into wedges. In a medium bowl, combine the crushed macadamia nuts, lemon zest, panko breadcrumbs (see ingredients) and basil pesto. Season with pepper and mix well.

Season the Akaroa salmon on both sides, then place, skin-side down, on a second lined oven tray. Lightly drizzle (or spray) with olive oil. Spoon the macadamia crust over the top of the salmon and gently press down with the back of the spoon to help it stick. Bake until the crust is golden and the salmon is just cooked through, 8-12 minutes.

TIP: Some of the macadamia crust will fall off, that's okay, you'll use it later!

While the salmon is baking, combine a good squeeze of lemon juice and olive oil (1 tbs for 2 people / 2 tbs for 4 people) in a second medium bowl. Season and mix well.

Thinly slice the pear (see ingredients). Add the spinach & rocket mix and pear to the dressing. Toss to coat.

Divide the honey-glazed carrots, pesto and macadamia-crusted salmon and the pear salad between plates. Sprinkle with any leftover crumbs from the tray. Serve with any remaining lemon wedges.