Almond Crusted Salmon & Rosemary Potatoes
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Almond Crusted Salmon & Rosemary Potatoes

Almond Crusted Salmon & Rosemary Potatoes

with Dill-Parsley Mayo

Set the table and get ready to impress with this succulent salmon dish. It’s impressive enough for a special occasion and easy enough for a weeknight dinner. The crust is so delicious that we reckon you’ll be eating the loose bits straight off the tray. You can thank us later!

Allergens:
Almond
fish
Egg
Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2 unit

potatoes

1 bunch

rosemary

1 clove

garlic

2 packet

roasted almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

1 packet

salmon

(Contains fish; )

1 unit

cucumber

1 bag

rocket

1 tub

Dill & Parsley Mayonnaise

(Contains Egg, Soy; )

Not included in your delivery

olive oil

¼ tsp

salt

4 tsp

balsamic vinegar

1 tsp

honey

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Nutrition Values

/ per serving
Energy (kJ)0 kJ
Calories3110 kcal
Fat46.8 g
of which saturates5.9 g
Carbohydrate37.6 g
of which sugars8.3 g
Dietary Fibre0 g
Protein40.4 g
Cholesterol0 mg
Sodium490 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.

Utensils

Baking Paper
Baking Tray
Chopping board
Knife
Small Bowl
Rolling Pin
Paper Towel
Medium Bowl

Cooking Steps

Roast the rosemary potatoes
1

Preheat the oven to 220°C/200°C fan-forced. Chop the potato (unpeeled) into 1cm chunks. Pick and finely chop the rosemary leaves. Place the potato, 1/2 the rosemary, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then roast for 25-30 minutes, or until tender. TIP: Cut the potato to the correct size so it cooks in the allocated time.

Make the almond-crumb mixture
2

While the potatoes are roasting, finely chop the garlic (or use a garlic press). Using a rolling pin or the base of a saucepan, crush the roasted almonds in their packet (or finely chop if you prefer!). In a small bowl, combine the garlic, almonds, salt, remaining rosemary and olive oil (2 tsp for 2 people / 4 tsp for 4 people).

Bake the salmon
3

Pat the salmon dry with paper towel and season both sides with a pinch of salt and pepper. Place on a second oven tray lined with baking paper. Spoon the almond mixture over the top of the salmon and gently press down so the crust sticks. In the last 8-12 minutes of the potato cooking time, place the salmon in the oven and bake until the salmon is just cooked through and the crust is slightly golden. TIP: It’s OK if some of the almond crust falls off!

Make the salad dressing
4

While the salmon is baking, combine the balsamic vinegar, honey and olive oil (1 1/2 tbs for 2 people / 3 tbs for 4 people) in a medium bowl. Season with a pinch of salt and pepper and mix well.

Prep the salad
5

Thinly slice the cucumber into half-moons. Add the cucumber and rocket leaves to the bowl with the salad dressing and toss to coat. TIP: Dress the salad just before serving to prevent soggy leaves.

Serve up
6

Divide the almond crusted salmon, rosemary potatoes and salad between plates. Serve with the dill & parsley mayonnaise and sprinkle any remaining almond crust over the salad.