Dijon-Crusted Salmon Traybake
with Veggie Fries & Garlic Aioli
In this trusty traybake, a surprise layer of Dijon mustard in the crumb adds a special touch to the salmon. Teamed with a moreish mix of veggie fries and potato wedges, this is no ho-hum weeknight dinner.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potato
1
zucchini
1
carrot
1 bag
green beans
2 clove
garlic
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 packet
garlic aioli
(Contains Egg;)
1 packet
Dijon mustard
Not included in your delivery
1
olive oil
Nutritional Values
Utensils
Cooking Steps
Preheat oven to 240°C/220°C. Cut potato into wedges. Place on a lined oven tray. Cut zucchini and carrot into fries, then place on a second lined oven tray. Drizzle both veggie trays with olive oil, season with salt and toss to coat. Bake until almost tender, 15-20 minutes (they will finish cooking in step 4!).
Meanwhile, trim green beans. Finely chop garlic.
In a medium bowl, combine panko breadcrumbs (see ingredients), garlic, a good drizzle of olive oil and a pinch of salt and pepper.
Remove the almost tender veggie fries and wedges from the oven. Move potato wedges to one side of the tray. Season salmon all over, then place skin-side down on other side of the potato tray. Spread Dijon mustard over top of salmon, then spoon over crumb mixture, pressing down with your fingers to help it stick.
TIP: Some of the crumb will fall off, don't worry! You can use it when serving up.
To the tray with the veggie fries, add green beans. Toss to combine, then spread out in a single layer. Return both trays to the oven and bake until salmon is just cooked through and the veggie fries and wedges are tender, 10 minutes.
Divide Dijon-crusted salmon, potato wedges and veggie fries between plates. Serve with garlic aioli.