Baked Salmon with Hazelnut Crust
with creamy garlic potatoes
A crispy and flavourful hazelnut crust coats the flaky baked salmon in this fabulously festive recipe.
Tags:
Family Friendly
•Climate Conscious
Allergens:
Fish
•Wheat
•Milk
•Egg
•Mustard
•Hazelnuts
The quantities provided above are averages only.
Total40 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
Nutrition Values
Energy (kJ)2953 kJ
Energy (kcal)706 kcal
Fat36.5 g
of which saturates9.2 g
Carbohydrate68.7 g
of which sugars9.3 g
Dietary Fiber0.1 g
Protein30.7 g
Cholesterol80 mg
Salt2.9 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
Cooking Steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Boil a pot of salted water for the potatoes.
- Halve the potatoes (quarter larger potatoes).
- Peel and grate the garlic (or use a garlic press).
- Add the potatoes to the boiling water, lower heat to medium and cook until fork tender, 15-20 mins. Once cooked, reserve 50ml of the water (per 2P), drain the potatoes and pop into a bowl.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Meanwhile, finely bash or chop the hazelnuts.
- In a bowl mix breadcrumbs, hazelnuts, salt and pepper.
- Pat the salmon with kitchen paper to remove excess moisture. IMPORTANT: Wash hands and equipment after handling raw fish.
- Arrange the fillets, skin-side down, on a lined baking tray. Spread a layer of mayo over the top.
- Spoon equal amounts of the breadcrumb mix onto each fillet. Press down firmly with the back of the spoon to ensure it adheres.
3
- Drizzle oil over the crumbed salmon.
- 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 empty pot to medium-high heat with a knob of butter.
- Once hot, fry the garlic and half a sachet of Italian herbs (per 2P) until fragrant, 30 secs.
- Add the drained potatoes, stock, creme fraiche and reserved cooking water.
- Bring to a simmer and cook until the sauce is reduced and creamy, 2-5 mins.
- Taste and season with salt and pepper. Loosen with a splash of water if necessary.
5
- Boil a separate pot of salted water for the veg.
- 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 green beans and carrot and cook until just tender, 4-6 mins.
- Drain and return to the pot. Toss with salt, pepper and a drizzle of oil.
6
- Divide the crumbed salmon between plates.
- Serve with veg and creamy potatoes alongside.
More delicious recipes with similar ingredients
Lemon Honey Chicken
with baby potatoes and carrots
Teriyaki Glazed Salmon
with broccoli and garlic rice
Mushroom and Chickpea Fajitas
with tomato salsa and cooling creme fraiche
Mexican Spiced Beef Tortillas
with kidney beans and zesty creme fraiche
Pea and Pesto Orzo
with cheese and chilli garnish
Roasted Chicken and Chilli and Chive Sauce
with baby spinach and boiled potatoes
Oven-baked Pork Sausages
with minty couscous
Mexican-inspired Beef Rigatoni
with paprika and cheddar
Creamy Chipotle Chicken Soup
with black beans and homemade tortilla chips
Chorizo and Prawn Tacos
with harissa aioli and spicy wedges
Creamy Chicken and Leeks
with basmati rice
Bell Pepper Jack O'lanterns
with mummified potatoes
One-pot Mexican Style Beans
with sweet corn, bell peppers and grains
Spicy Tofu Bibimbap
with mushrooms and pickled carrot
Thai Spiced Naked Pork Burgers
with sweet potato wedges and side salad
Middle Eastern Style Prawn Stew
with chickpeas, charred courgette and spiced bulgur
Gochujang Chicken and Chorizo Fries
with cabbage slaw
Loaded Couscous Tomato Salad
with avocado and blue cheese
Irish Surf and Turf
with tomato garlic prawns, beef and roast potatoes
Irish Sirloin Steak and Chorizo Salsa
with roast potatoes and rocket salad
This week's must-try HelloFresh recipes
Chilli Loaded Naan and Cheesy Chorizo Wedges
with salsa and creme fraiche
Hoisin Glazed Duck
with rice, pickled radish and pan-fried greens
Amazing Umami Pork Bao
with hot honey potatoes and cabbage slaw
Pesto Chicken Burger and Bacon Potatoes
with honey mustard salad
Turkey in Bearnaise Sauce
with roasted potatoes and salad
Roasted Aubergine Dahl
with wilted spinach, coriander and rice
Spiced Kidney Bean Curry
with refreshing cucumber and coriander salsa
Pork Meatballs and Creamy Mash
with tomato spinach sauce
Butter Chicken Curry
with coriander and rice
Paella-style Prawn and Chorizo Orzo
with parsley and lime
Bacon and Cheese Linguine
with creme fraiche and cherry tomatoes
Cheesy Mexican Spiced Burger
with chilli flake potatoes
Mexican Spiced Chicken Salad
with black beans, pickled onion and creamy dressing
Sweet Potato and Garam Masala Stew
with kidney beans and coconut milk
Creamy Cashew Tofu Curry
with coriander and fragrant pilau rice
Pea and Pesto Orzo
with cheese and chilli garnish
Irish Sausages with Potato Mash
with sticky onion and red wine gravy
Lemon and Herb Crusted Basa
with pesto roasted veg
Moroccan Prawns and Roast Veg Couscous
with parsley yoghurt sauce
Chorizo and Olive Rigatoni
with bell pepper and cherry tomatoes