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Parsley Crusted Salmon and Potato Salad

Parsley Crusted Salmon and Potato Salad

with tender charred broccoli

Mum Loves
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Potato salad is a dish with German origins variations of which are popular across much of Europe. Its creamy nature makes it a great pairing for fattier types of fish such as salmon. Here, tender charred broccoli brings a pleasing green element to the plate.

Tags:Under 650 calories•Quick•Eat Me First
Allergens:Fish•Milk•Mustard•Wheat•Egg
Total Time25 minutes
Cooking Time20 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

200 g

Salmon

(ContainsFish)

2 piece

Potatoes

75 g

Yoghurt

(ContainsMilk)

1 sachet

Paprika

(ContainsMustard)

1 piece

Onion

10 g

Parsley

1 pack

Breadcrumbs

(ContainsWheat)

2 sachet

Mayo

(ContainsMustard, Egg)

1 piece

Broccoli

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2474 kJ
Energy (kcal)591 kcal
Fat24.87 g
of which saturates4.2 g
Carbohydrate57.38 g
of which sugars9.56 g
Dietary Fiber0 g
Protein33.48 g
Cholesterol0 mg
Salt1 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.
Utensils
Utensilsarrow down iconarrow down icon
•Baking Sheet with Baking Paper
•Colander
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Boil a large pot of salted water for the potatoes.
  • Cut the potatoes into 2cm chunks (no need to peel). 
  • When boiling, add the potatoes to the water, lower the heat to medium and cook until fork tender (take care not to overcook), 10-15 mins. Drain when done.

TIP: If you’re in a hurry you can boil the water in your kettle.

2
  • Meanwhile, finely chop the parsley (stalks and all) then pop half into a medium bowl.
  • Add the breadcrumbs to the bowl and season with salt and pepper.
  • Cut the broccoli into florets (like small trees). Halve any large florets. 
  • Halve, peel and thinly slice the onion. Halve any larger slices.
3
  • Lay the salmon onto a lined baking tray, skin-side down. IMPORTANT: Wash your hands and equipment after handling raw fish.
  • Spread half the mayo over the top of the fish.
  • Spoon on the parsley breadcrumb mixture. Use the back of your spoon to firmly press it down. 
  • Drizzle with oil.
4
  • Toss the broccoli in a drizzle of oil with a pinch of salt and pepper.
  • Spread out in a single layer around the salmon.
  • Pop into the oven and roast until the broccoli is charred and the salmon is cooked through, 10-15 mins. IMPORTANT: Salmon is cooked when opaque in the middle.

TIP: You may need to use two trays for this step.

5
  • Meanwhile, in a large bowl for the potato salad, mix together the yoghurt, paprika, remaining parsley, remaining mayo and 1 tbsp oil (double for 4p).
  • Season with a pinch of salt and pepper.
  • Add the sliced onion and drained potatoes to the dressing and toss to coat. 
  • Season to taste with salt and pepper.
6
  • Share spoonfuls of creamy potato salad between plates. 
  • Serve the charred broccoli alongside. 
  • Top with the parsley crusted salmon.