Cheesy Crusted Salmon
with honey roast carrots and parsley butter potatoes
4.6
(7)
A recipe conveniently customised just to your liking.
Tags:
Family Friendly
•Quick
•Eat Me First
Allergens:
Cereals containing gluten
•Wheat
•Milk
•Egg
•Mustard
•Fish
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
2 unit(s)
Carrot
500 grams
Baby Potatoes
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
1 unit(s)
Grated Italian Style Hard Cheese
(Contains: Milk)
½ sachet(s)
Italian Herbs
2 sachet(s)
Mayo
(Contains: Egg, Mustard)
1 sachet(s)
Honey
5 grams
Parsley
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
1 sachet(s)
Sweet Chilli Sauce
200 grams
Salmon
(Contains: Fish)
Not included in your delivery
1 tbsp
Butter
1 tbsp
Oil
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3493 kJ
Energy (kcal)835 kcal
Fat55.5 g
of which saturates12.8 g
Carbohydrate53 g
of which sugars24.5 g
Dietary Fiber6.3 g
Protein30.7 g
Cholesterol80 mg
Salt1.7 g
Potassium768.9 mg
Calcium51 mg
Iron0.3 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
•Colander
•Pot with Lid
Cooking steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a large pot of salted water for the potatoes.
- Trim the carrot, then halve lengthways (no need to peel). Chop into 1cm wide, 5cm long batons.
- Pop the carrots onto a lined baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until tender, 18-20 mins. Turn the tray halfway through.
2
- Meanwhile, halve the baby potatoes (quarter larger potatoes).
- When water is boiling, add the potatoes, lower the heat to medium and cook until fork tender, 15-20 mins.
- Once cooked, drain in a colander and return to the pot, off the heat.
- Cover with a lid to keep warm.
TIP: If you’re in a hurry you can boil the water in your kettle.
3
- Meanwhile, in a bowl mix together the breadcrumbs, cheese, half a sachet of Italian herbs (per 2P) and 1 tbsp of oil (per 2P). Season with salt and pepper.
- Pat the salmon with kitchen paper to remove excess moisture. IMPORTANT: Wash your hands and equipment after handling raw fish.
- Spread the mayo over the top of the fish.
- Top with the breadcrumb mixture, gently pressing down with the back of a spoon to secure.
4
- Place the crumbed salmon onto a separate lined baking tray.
- Pop the salmon onto the middle shelf of the oven.
- Bake until the crumb is golden and fish is cooked through, 13-15 mins. IMPORTANT: Fish is cooked when opaque in the middle.
5
- Meanwhile, roughly chop the parsley (stalks and all).
- When the potatoes are cooked and drained, add the parsley and 1 tbsp of butter (per 2P) to the pot.
- Toss the potatoes until the butter has melted.
- Season with salt and pepper.
- When the carrots are cooked, drizzle over the honey and toss to coat.
6
- When everything is ready, share the cheesy crumbed salmon between plates.
- Serve the honeyed carrots and parsley butter potatoes alongside.
- Add a dollop of aioli onto each plate for dipping.
- Drizzle the sweet chilli sauce over the salmon to finish.
