Panko Crusted Salmon and Potato Wedges
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Panko Crusted Salmon and Potato Wedges

with roasted cherry tomato and courgette

Perfectly pink salmon is coated with crispy breadcrumbs and paired with tender roast tomatoes and courgette in a nourishing recipe that also features a sumptuous sauce and golden crispy potato wedges.

Allergens:
Fish
Egg
Mustard
Wheat
Total Time40 minutes
Cooking Time30 minutes
DifficultyEasy

Ingredients

Serving amount

200 grams

Salmon

(Contains Fish)

1 sachet(s)

Mayo

(Contains Egg, Mustard)

1 pack(s)

Breadcrumbs

(Contains Wheat)

600 grams

Potatoes

2 unit(s)

Garlic

1 unit(s)

Courgette

1 unit(s)

Lemon

1 sachet(s)

Mustard

(Contains Mustard)

125 grams

Cherry Tomatoes

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Sugar

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Nutrition Values

Energy (kJ)2618 kJ
Energy (kcal)626 kcal
Fat20.8 g
of which saturates3.6 g
Carbohydrate75.7 g
of which sugars8.4 g
Dietary Fiber0.2 g
Protein31.4 g
Cholesterol0 mg
Salt1.19 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
Grater
Baking Sheet with Baking Paper

Instructions

Make the Wedges
1
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Chop the potatoes into 2cm wide wedges (peeling optional).
  • Pop the wedges onto a large (lined) baking tray.
  • Toss with salt, pepper and a drizzle of oil.
  • Spread out in a single layer. Roast on the top shelf until golden, 25-35 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

2
  • Meanwhile, trim the courgette and quarter lengthways. Chop widthways into small pieces.
  • Peel and grate the garlic (or use a garlic press).
  • Halve the cherry tomatoes.
  • Zest and quarter the lemon.
  • Mix the breadcrumbs with 1 tbsp oil (double for 4p).
3
  • Add the garlic, courgette and cherry tomatoes to another lined baking tray. Toss with a drizzle of oil, salt and pepper.
  • Place the salmon alongside the veg and season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw fish.
  • Spread the mayo over the tops of the salmon fillets.
  • Spoon the breadcrumb mix onto each fillet. Press down firmly with the back of the spoon to ensure it adheres.
4
  • Place the tray on the middle shelf of the oven.
  • Bake until the fish is cooked through and the breadcrumbs are golden, 15-20 mins. IMPORTANT: Salmon is cooked when opaque in the middle.
Finishing Touches
5
  • Meanwhile, add 1 tbsp oil, 1 tsp sugar, the juice of two lemon wedges (double all for 4p), mustard and lemon zest to a bowl.
  • Mix well to make your drizzle.
  • Season to taste with salt and pepper.
6
  • Share the crispy potato wedges between plates.
  • Serve roast veg, crumbed salmon and remaining lemon wedges alongside.
  • Finish with a drizzle of the lemon mustard sauce.
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