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Cheesy Pesto Crusted Salmon

Cheesy Pesto Crusted Salmon

with garlicky kale chips and mash

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A recipe conveniently customised just to your liking.

Tags:

Family Friendly

Allergens:

Barley

•Cereals containing gluten

•Wheat

•Milk

•Fish

The quantities provided above are averages only.

Total35 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

80 grams

Kale

30 grams

Green Pesto

1 unit(s)

Garlic

1 sachet(s)

Chicken Stock

(Contains: Barley, Cereals containing gluten, Wheat)

600 grams

Potatoes

50 grams

Grated Cheese

(Contains: Milk)

200 grams

Salmon

(Contains: Fish)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Butter

to taste

Milk

Nutrition Values

Energy (kJ)2802 kJ

Energy (kcal)670 kcal

Fat31.3 g

of which saturates10.1 g

Carbohydrate62 g

of which sugars3.8 g

Dietary Fiber9 g

Protein35 g

Cholesterol80 mg

Salt1.9 g

Potassium1029.1 mg

Calcium17.8 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

•Grater

•Baking Sheet with Baking Paper

•Potato Masher

•Colander

•Pot with Lid

Cooking steps

Get Prepped

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a large pot of water.
Strip the leafy part of the kale from the stem and chop into bite-sized pieces. Discard the stems.
Peel and grate the garlic (or use a garlic press).
Chop the potatoes into 2cm chunks (peeling optional).
In a small bowl, toss the kale and garlic with salt, pepper and a drizzle of oil.

Make the Mash

2

Add the stock and potatoes to the water and cook until fork tender, 12-18 mins.
Once cooked, drain in a colander and return to the pot, off the heat.
Add a knob of butter and a splash of milk or water. Mash until smooth. Season with salt and pepper.
Cover to keep warm.

Bake the Salmon

3

Lay the salmon, skin-side down, on a lined baking tray.
Spread the pesto on the salmon and sprinkle the cheese on top.
Bake until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
When the salmon has cooked for around 5 mins, remove from the oven and spread the kale out on the tray.
Return to the oven for the remaining 6-8 mins.

Divide and Serve

4

Divide the salmon and kale chips between plates.
Serve with creamy mash alongside.

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