Panko Crusted Salmon and Potato Wedges
with roasted cherry tomatoes and courgette
Perfectly pink salmon is coated with crispy breadcrumbs and paired with tender roast tomatoes and courgette in a nourishing recipe that also features a sumptuous sauce and golden crispy potato wedges.
Tags:
Climate Conscious
Allergens:
Fish
•Egg
•Mustard
•Wheat
Total Time40 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
200 grams
Salmon
(Contains Fish)
1 sachet(s)
Mayo
(Contains Egg, Mustard)
1 pack(s)
Breadcrumbs
(Contains Wheat)
600 grams
Potatoes
2 unit(s)
Garlic
1 unit(s)
Courgette
1 unit(s)
Lemon
½ sachet(s)
Mustard
(Contains Mustard)
125 grams
Cherry Tomatoes
Not included in your delivery
2 tbsp
Oil
1 tsp
Sugar
to taste
Salt
to taste
Oil
to taste
Pepper
Nutrition Values
Energy (kJ)3064 kJ
Energy (kcal)732 kcal
Fat34.4 g
of which saturates6.2 g
Carbohydrate77.5 g
of which sugars10.4 g
Dietary Fiber0.1 g
Protein31.1 g
Cholesterol0 mg
Salt0.96 g
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Grater
•Baking Sheet with Baking Paper
Instructions
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm wide wedges (peeling optional).
- Pop the wedges onto a large (lined) baking tray.
- Toss with salt, pepper and a drizzle of oil.
- Spread out in a single layer. Roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
2
- Meanwhile, trim the courgette and quarter lengthways. Chop widthways into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Halve the cherry tomatoes. Zest and quarter the lemon.
- Mix the breadcrumbs with 1 tbsp oil (per 2P).
- Pat the salmon dry with kitchen paper then season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw fish.
3
- Add the garlic, courgette and cherry tomatoes to a separate lined baking tray. Toss with a drizzle of oil, salt and pepper.
- Place the salmon, skin-side down, alongside the veg and season with salt and pepper.
- Spread the mayo over the tops of the salmon fillets.
- Spoon the breadcrumb mix onto each fillet. Press down firmly with the back of the spoon to ensure it adheres.
4
- Place the tray on the middle shelf of the oven.
- Bake until the fish is cooked through and the breadcrumbs are golden, 15-20 mins. IMPORTANT: Salmon is cooked when opaque in the middle.
5
- Meanwhile, add 1 tbsp oil (per 2P), 1 tsp sugar (per 2P), the juice of two lemon wedges (per 2P), half a sachet of mustard (per 2P) and the lemon zest to a bowl.
- Mix well to make your drizzle.
- Season to taste with salt and pepper.
6
- Share the crispy potato wedges between plates.
- Serve roast veg, crumbed salmon and remaining lemon wedges alongside.
- Finish with a drizzle of the lemon mustard sauce.
