Pesto Crumbed Salmon
with broccoli and garlicky potato dauphinoise
The crispy pesto crumb which coats the salmon in this dish is a savoury revelation, filled with sharp Italian style cheese. The broccoli that accompanies is cooked to tender perfection, with the brightness of the lemon bringing out its natural earthy flavour.
Tags:
Eat Me First
Allergens:
Fish
•Celery
•Milk
•Wheat
Total Time45 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
200 grams
Salmon
(Contains Fish)
125 grams
Creme Fraiche
2 unit(s)
Potatoes
1 unit(s)
Lemon
1 sachet(s)
Hello Muscat
(Contains Celery)
1 sachet(s)
Green Pesto
(Contains Milk)
1 pack(s)
Breadcrumbs
(Contains Wheat)
25 grams
Grated Italian Style Hard Cheese
(Contains Milk)
1 unit(s)
Garlic
1 unit(s)
Broccoli
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kcal)927 kcal
Energy (kJ)3878 kJ
Fat60.3 g
of which saturates23 g
Carbohydrate61.1 g
of which sugars8.2 g
Dietary Fiber0 g
Protein37.6 g
Cholesterol0 mg
Salt3.41 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
•Baking Sheet with Baking Paper
•Grater
•Lid
•Oven dish
•Pan with Lid
•Peeler
•Pot
Instructions
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Peel and grate the garlic (or use a garlic press).
- Peel and slice the potatoes into ½ cm thick rounds.
- Place a medium pot over medium-high heat with a drizzle of oil.
- Once hot, fry the garlic for 1 min. Add the potato, muscat, 125ml water (double for 4p) and creme fraiche. Season with pepper and ¼ tsp salt (double for 4p).
2
- Give everything a good stir. Bring to the boil then cover and reduce the heat to medium.
- Simmer until the potatoes are parboiled, 15-20 mins. Gently stir every so often to prevent sticking.
- When the potatoes are ready, transfer them to an appropriately-sized oven dish.
- Place on the top shelf of the oven and bake until the potatoes are cooked through, 15-20 mins.
3
- Meanwhile, in a small bowl combine the pesto, breadcrumbs and cheese.
- Pat the salmon dry with kitchen paper. IMPORTANT: Wash your hands after handling raw fish.
- Spread the mixture over the fish, pressing it down with the back of a spoon.
4
- Carefully place the salmon onto a lined baking tray and drizzle with a little oil.
- Bake in the oven until cooked through, 15-20 mins. IMPORTANT: Salmon is cooked when opaque in the middle.
5
- Meanwhile, place a large pan over medium heat with a drizzle of oil.
- Halve the lemon.
- Cut the broccoli into florets (like small trees). Halve any large florets.
- Place a pan over high heat with a drizzle of oil. Once hot, add the broccoli and fry for 2-3 mins. Add a splash of water and squeeze of lemon juice.
- Immediately cover with a lid or some foil. Cook until the broccoli is tender, 4-5 mins. Once cooked, remove from the heat.
6
- Finish the broccoli with a squeeze of lemon.
- Plate up the salmon with the potato dauphinoise and tender broccoli alongside.
- Top with any remaining lemon, cut into wedges.
