Baked Salmon with Hazelnut Crust
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Baked Salmon with Hazelnut Crust

with creamy garlic potatoes

Tags:
Family Friendly
Allergens:
Fish
•Wheat
•Milk
•Egg
•Mustard
•Hazelnuts
Total Time40 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

200 grams

Salmon

(Contains Fish)

1 pack(s)

Breadcrumbs

(Contains Wheat)

65 grams

Creme Fraiche

(Contains Milk)

2 unit(s)

Garlic

2 sachet(s)

Mayo

(Contains Egg, Mustard)

500 grams

Baby Potatoes

1 sachet(s)

Vegetable Stock

10 grams

Hazelnuts

(Contains Hazelnuts May be present Sesame, Cereals containing gluten, Peanut)

½ sachet(s)

Italian Herbs

75 grams

Green Beans

1 unit(s)

Carrot

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Butter

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Nutrition Values

Energy (kJ)2953 kJ
Energy (kcal)706 kcal
Fat36.5 g
of which saturates9.2 g
Carbohydrate68.6 g
of which sugars9.3 g
Dietary Fiber0.1 g
Protein30.7 g
Cholesterol0 mg
Salt2.88 g
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater
•Baking Sheet with Baking Paper
•Colander

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7. 

Boil a large pot of salted water for the potatoes. TIP: If you’re in a hurry you can boil the water in your kettle.

Halve the baby potatoes (quarter larger potatoes). Peel and grate the garlic (or use a garlic press).

When boiling, add the potatoes to the water, lower the heat to medium and cook until fork tender, 15-20 mins. Once cooked, reserve 50ml of the water (double for 4p), drain the potatoes and put them in a separate bowl. 

2

Meanwhile, finely bash or chop the hazelnuts.

In a bowl mix breadcrumbs, chopped hazelnuts, salt and pepper. Pat the salmon with kitchen paper.

Arrange the fillets, skin-side down, on a lined baking tray. 

IMPORTANT: Wash hands and equipment after handling raw fish.

 

3

Spread a thin layer of mayo over the tops of the salmon fillets.

Spoon equal amounts of the breadcrumb mix onto each fillet. Press down firmly with the back of the spoon to ensure it adheres.

Drizzle oil over the crumbed salmon and bake in the middle of the oven until the fish is cooked through and the breadcrumbs are golden, 15-20 mins. IMPORTANT: Salmon is cooked when opaque in the middle.

4

When the potatoes are cooked, return the pot to a medium-high heat with a knob of butter. Once hot, fry off the garlic and half the Italian herbs for 30 secs. Add the drained potatoes, stock, creme fraiche and reserved water. Bring to a simmer for 2-5 mins until the sauce is reduced and creamy and season to taste with salt and pepper, if required. Add a splash of water, if required to loosen the creamy sauce. 

5

Boil a pot of salted water for the veggies.

Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Trim and halve the green beans. 

Once boiling, add the beans and carrot and cook until just tender, 4-6 mins. Drain in a colander, then return to the pot. Season with oil, salt and pepper. 

6

Divide the boiled veggies and hazelnut crumbed salmon between plates. Serve the creamy potatoes alongside.