Herb-Crusted Salmon & Parmesan Mash
with Sautéed Veggies & Garlic Aioli
Salmon is such a versatile protein. There's no need to serve it plain when you have our herb crumbing mix and some sharp Parmesan handy for a speedy dinner that's deliciously different!
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
potatoes
1 clove
garlic
½ packet
Herb Crumbing Mix
(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1
zucchini
1
carrot
1 packet
garlic aioli
(Contains Egg;)
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
40 g
butter
2 tbs
milk
(Contains Milk;)
½ tsp
honey
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. • Peel potato and cut into large chunks. Cook in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return to pan. • Add Parmesan cheese, the butter and the milk to the potato. Season generously with salt, then mash.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• While potato is cooking, finely chop garlic and set aside. • In a small bowl, combine herb crumbing mix (see ingredients) and a generous drizzle of olive oil in a small bowl. Season with salt and pepper. Stir to combine. • Pat salmon dry with paper towel, then place, skin-side down, on a lined oven tray. Lightly coat or spray salmon with olive oil. Spoon crust mixture on top, gently (some of the crust mixture will fall off, don't worry, you'll use it later!). Bake, until salmon is just cooked through, 8-6 minutes.
• While salmon is baking, thinly slice zucchini and carrot into rounds. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook zucchini and carrot, tossing, until softened, 6-7 minutes. Add garlic and cook until fragrant, 1 minute. • Season, then add the honey, tossing veggies to coat. Remove from heat.
• Divide herb-crusted salmon, sautéed veggies and mash between plates. • Spoon any excess crumb from the tray over salmon. • Serve with garlic aioli. Enjoy!