Hazelnut Crusted Salmon
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Hazelnut Crusted Salmon

Hazelnut Crusted Salmon

with roasted fennel and mashed potato

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 creamy mashed potatoes and hazelnut crumb accompanying the salmon make this a dish that shouldn't be missed!

Tags:
Climate Conscious
Allergens:
Fish
•Wheat
•Hazelnuts
•Egg
•Mustard
Total Time30 minutes
Cooking Time35 minutes
DifficultyEasy

Ingredients

Serving amount

200 grams

Salmon

(Contains Fish)

1 pack(s)

Breadcrumbs

(Contains Wheat)

10 grams

Hazelnuts

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

600 grams

Potatoes

1 sachet(s)

Mayo

(Contains Egg, Mustard)

1 unit(s)

Lemon

1 unit(s)

Fennel

1 unit(s)

Onion

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)

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Nutrition Values

Energy (kJ)2915 kJ
Energy (kcal)697 kcal
Fat30.5 g
of which saturates4.8 g
Carbohydrate81.9 g
of which sugars7 g
Dietary Fiber0 g
Protein30.6 g
Cholesterol0 mg
Salt0.97 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

•Zester
•Baking Sheet with Baking Paper
•Potato Masher
•Colander
•Pot with Lid

Instructions

Roast the Fennel
1
  • Preheat the oven to 220°C/200°C fan/gas mark 7.
  • 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.
Make the Mash
2
  • Meanwhile, chop the potatoes into 2cm chunks (peeling optional).
  • Place in a pot, cover with water and season with salt.
  • Bring to the boil and cook until fork tender, 12-18 mins.
  • Once cooked, drain in a colander (reserving a little cooking water) and return to the pot, off the heat.
  • Add a knob of butter and a splash of milk or cooking water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
Bake the Salmon
3
  • Meanwhile, 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 on a lined 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. Bake on the top shelf of the oven until cooked through, 10-15 mins.
Serve and Enjoy
4
  • Dish up a helping of creamy mashed potato.
  • Top with the hazelnut crusted salmon.
  • Plate the roast fennel and onion alongside.
  • Serve with remaining lemon wedges for squeezing over.