Pesto & Macadamia Crusted Salmon
with Honey Glazed Baby Carrots & Pear Salad
- Gluten(Wheat)
- Milk
- Almond
- Cashew
- Pine Nut
- Walnut
- Fish
- Tree Nuts
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!
Ingredients
1 bunch
Baby Rainbow Carrots
½
lemon
½ packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
1 packet
basil pesto
(Contains: Milk, Almond, Cashew, Pine Nut, Walnut; )
½
pear
1 bag
salad leaves
1 packet
Akaroa Salmon
(Contains: Fish; )
1 packet
Crushed Macadamias
(Contains: Tree Nuts; )
Not included in your delivery
olive oil
2 tsp
honey
Nutrition Values
Utensils
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the pesto and macadamia crust, calling it "incredible" and "exquisite". The pear salad was a hit, complementing the salmon well.
- Ease of prep: Customers found this dish quick and simple to prepare, with clear step-by-step instructions making it hard to go wrong.
- Suggestions: Consider adding a crunchy coleslaw with lime dressing. Some found success using an air fryer for the glazed carrots.
- Portions: Several reviewers mentioned needing more carrots; some added extra vegetables or carbs like kumara to round out the meal.
