Lemon and Herb Crusted Salmon
with pesto roasted veg
A seasoning of lemon and herbs lends zest and depth to the crispy crumb atop this delicate white fish that's great for soaking up flavour.
Tags:
Family Friendly
Allergens:
Cereals containing gluten
•Wheat
•Fish
•Egg
•Mustard
The quantities provided above are averages only.
Total40 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Bell Pepper
1 unit(s)
Onion
1 unit(s)
Lemon
1 sachet(s)
Dried Oregano
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
200 grams
Salmon
(Contains: Fish)
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
30 grams
Green Pesto
500 grams
Baby Potatoes
1 sachet(s)
Olives
1 sachet(s)
Honey Mustard Dressing
(Contains: Mustard)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)3130 kJ
Energy (kcal)748 kcal
Fat46.7 g
of which saturates6.9 g
Carbohydrate55.5 g
of which sugars19.8 g
Dietary Fiber12.2 g
Protein29.6 g
Cholesterol80 mg
Salt2.9 g
Potassium1179.3 mg
Calcium83.2 mg
Iron1.1 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 half the oregano, salt and pepper.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
2
- Halve and peel the onion, then cut each half into 3 wedges.
- Zest and quarter the lemon.
- Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
- After 15 mins of potato cooking time, pop the bell pepper and onion with the potatoes. Drizzle with oil and season with salt and pepper. Spread out in a single layer.
- Once roasted, toss the veg with the honey mustard, pesto and olives.
3
- In a bowl mix breadcrumbs, lemon zest, remaining oregano, salt, pepper and a good drizzle of oil.
- Pat the basa with kitchen paper and place on another lined baking tray.
- Season with salt and pepper. Spread a bit of aioli onto the fish and press the crumb on firmly.
- Bake on the middle shelf until the crumb is golden and fish is cooked through, 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
NOTE: Swapping to salmon? Season as instructed and follow steps as written, replacing basa with salmon where necessary.
4
- Divide the pesto veg and crumbed basa between plates.
- Drizzle any remaining aioli over the fish.
- Serve the lemon wedges on the side for squeezing over.
