Hazelnut Crusted Salmon
with roasted fennel and potatoes
3.8
(42)
Fennel is a vegetable that can be tricky to get right, but when roasted in the oven it comes out super flavourful and just cooked enough. The roast potatoes and hazelnut crumb accompanying the salmon make this a dish that shouldn't be missed!
Tags:
Family Friendly
Allergens:
Fish
•Cereals containing gluten
•Wheat
•Hazelnuts
•Nuts
•Egg
•Mustard
The quantities provided above are averages only.
Total30 minutes
Cooking Time35 minutes
DifficultyEasy
Ingredients
Serving amount
200 grams
Salmon
(Contains: Fish)
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
10 grams
Hazelnuts
(Contains: Hazelnuts, Nuts)
600 grams
Potatoes
1 sachet(s)
Mayo
(Contains: Egg, Mustard)
1 unit(s)
Lemon
1 unit(s)
Fennel
1 unit(s)
Onion
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
Not included in your delivery
1 tbsp
Oil
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Butter
to taste
Milk (Optional)
Nutrition Values
Energy (kJ)3683 kJ
Energy (kcal)880 kcal
Fat45.9 g
of which saturates7 g
Carbohydrate89.2 g
of which sugars10.7 g
Dietary Fiber13.5 g
Protein31.4 g
Cholesterol80 mg
Salt0.9 g
Potassium1670.4 mg
Calcium138.3 mg
Iron2.7 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
•Zester
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm chunks, and pop them onto a lined baking tray.
- Drizzle with oil and season with salt and pepper. Spread out in a single layer.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
2
- Halve, peel and chop the onion into wedges.
- Trim the root and stalk of the fennel. Halve lengthways then cut each half lengthways into quarters.
- Place the onion and fennel on a lined baking tray. Toss with salt, pepper and a drizzle of oil.
- Roast until tender, 25-30 mins. Turn the tray halfway through.
3
- Finely chop the hazelnuts. Zest and quarter the lemon.
- In a bowl, mix lemon zest, hazelnuts, breadcrumbs and 1 tbsp oil (per 2P).
- Lay the salmon alongside the fennel on the baking tray, skin-side down. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
- Spread the mayo over the top of the fish then press the hazelnut crumb on top. Return to the oven until cooked through, 10-15 mins.
4
- Dish up a helping of crispy roast potatoes.
- Top with the hazelnut crusted salmon.
- Plate the roast fennel and onion alongside.
- Finish the fennel and fish with a squeeze of lemon juice.
- Serve the aioli alongside for dipping.
