Mustardy Crumbed Salmon
with Sweet Potato Wedges & Garden Salad
This meal is a collection of all of our favourite flavours that just seem to give off the best golden crunch. Coat salmon in mustard and then pop it into the pan to watch them crisp up to golden perfection. Pair your salmon with some golden sweet potato wedges and a bright salad and thank us later!
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 punnet
snacking tomatoes
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
brown mustard seeds
(Contains Gluten, Wheat;)
1 sachet
Aussie spice blend
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 packet
Dijon mustard
1 packet
garlic aioli
(Contains Egg;)
1 bag
mixed salad leaves
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into wedges. • Place wedges 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, halve snacking tomatoes. • In a small bowl, combine panko breadcrumbs (see ingredients) and brown mustard seeds.
• Pat salmon dry with a paper towel. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add salmon, gently turning to coat. • Place salmon skin-side down on a second lined oven tray. Combine Dijon mustard and garlic aioli. Spread half the mustard aioli over top of salmon. • Spoon over panko mixture, gently pressing so it sticks.
• Drizzle salmon with olive oil. • Bake until crumb is golden and salmon is just cooked through, 8-12 minutes.
• While salmon is baking, in a medium bowl, combine a drizzle of vinegar and olive oil. Season. • Just before serving, add snacking tomatoes and mixed salad leaves. Toss to coat.
• Divide wedges, mustardy crumbed salmon and garden salad between plates. • Serve with remaining mustard aioli. Enjoy!