Lemony Crumbed Salmon & Creamy Pesto
with Fetta Salad & Sweet Potato Fries
Coat juicy salmon with a zesty crumb for a dinner sure to please. Pop some SP wedges in the oven and whip up a creamy fetta salad with sweet bursts of cherry tomato and a tangy Dijon dressing, and your sides will get a big tick of approval, too!
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
sweet potato
1
carrot
½ punnet
snacking tomatoes
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
½ sachet
lemon pepper seasoning
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
creamy pesto dressing
(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )
1 bag
mixed salad leaves
½ packet
Dijon mustard
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains Gluten, Wheat;)
¼ tsp
salt
1
egg
(Contains Egg;)
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into wedges. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays.
• Meanwhile, grate carrot. Halve snacking tomatoes (see ingredients).
• Heat a large frying pan with a drizzle of olive oil over medium-high heat. Add panko breadcrumbs, lemon pepper seasoning (see ingredients) and a pinch of salt and pepper. Cook, stirring, until golden, 2-3 minutes. Transfer to a bowl.
• Return the pan to medium-high heat with a drizzle of olive oil. Pat salmon dry with paper towel (this helps it crisp up in the pan!) and season both sides with a pinch of salt and pepper. • When the oil is hot, add salmon, skin-side down first, and cook until just cooked through, 2-4 minutes each side (depending on thickness). Transfer to a plate to rest.
• While salmon is cooking, combine Dijon mustard (see ingredients), white wine vinegar and some olive oil (1 tbs for 2 people / 2 tbs for 4 people) in a large bowl. • Season, then add mixed salad leaves, carrot and tomatoes. Toss to coat.
• Divide lemony salmon, salad and sweet potato wedges between plates. Crumble fetta cubes over salad. Sprinkle lemon pepper crumb over salmon to serve. • Serve with creamy pesto dressing. Enjoy!