Pesto & Macadamia Crusted Salmon

Name: Pesto & Macadamia Crusted Salmon with Honey-Glazed Baby Carrots & Pear Salad
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Panko Breadcrumbs; 1 packet Crushed Macadamias; 1 packet Basil Pesto; Akaroa Salmon; 1 Pear; 1 packet Baby Rainbow Carrots; 1 packet baby spinach & rocket mix; 1 Lemon

with Honey-Glazed Baby Carrots & Pear Salad

Get up to $175 off

Tags:

Easy

Allergens:

Wheat

•Gluten

•Tree nuts

•Milk

•Cashew

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

Panko Breadcrumbs

(Contains: Wheat, Gluten; )

1 packet

Crushed Macadamias

(Contains: Tree nuts; )

1 packet

Basil Pesto

(Contains: Tree nuts, Milk, Cashew; )

Akaroa Salmon

Pear

1 packet

Baby Rainbow Carrots

1 packet

baby spinach & rocket mix

Lemon

Nutrition Values

Calories345 kcal

Energy (kJ)1440 kJ

Fat16.1 g

of which saturates2.3 g

Carbohydrate38.3 g

of which sugars14.9 g

Dietary Fibre8 g

Protein7.6 g

Sodium259 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. Trim green tops from baby rainbow carrots and scrub them clean. Place carrots on a lined oven tray. Drizzle with olive oil and the honey. Season with salt and pepper and toss to coat. Roast until tender and lightly caramelised, 20-25 minutes.

Meanwhile, zest lemon to get a pinch, then slice into wedges. In a medium bowl, combine crushed macadamias, lemon zest, panko breadcrumbs (see ingredients) and basil pesto. Season with pepper and mix well.

Season Akaroa salmon on both sides, then place, skin-side down, on a second lined oven tray. Lightly drizzle (or spray) with olive oil. Spoon macadamia crust over 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 some olive oil (1 tbs for 2 people / 2 tbs for 4 people) in a second medium bowl. Season and mix well.

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

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