Herb-Crusted Salmon With Hasselback Potatoes
For a delicious, easy dinner, you'll combine succulent salmon fillets with Dijon mustard and a crunchy breadcrumb topping. Serve with creamy crushed peas and golden hasselback potatoes.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Pepper, Salt (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Cut narrow slices (about the width of a pound coin) into your waxy potatoes, making sure not to cut all the way down to the base – these are your hasselback potatoes
Tip: Place chopsticks either side of the potatoes to stop you cutting all the way through!
Add the hasselback potatoes to a tin foil-lined baking tray (or two) and drizzle each with olive oil
Season with a pinch of salt and pepper and put the tray[s] in the oven for 35-40 min or until they're tender and starting to crisp
While the potatoes are cooking, chop your parsley finely, including the stalks
Zest your lemon[s] (try to grate lightly with a microplane or sharp box grater and avoid grating the white pith, as this is very bitter)
Roll the zested lemon[s] with your hand on a hard surface (to release more juice) and cut in half
Mix your panko breadcrumbs, chopped parsley and lemon zest with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a pinch of salt in a bowl – this is your herby breadcrumb mixture
Boil a kettle
Add your salmon fillet[s], skin side down, to a tin foil-lined baking tray with a drizzle of olive oil
Spread your Dijon mustard evenly all over the salmon with the back of a spoon
Tip: Not a fan of mustard? Just spread a thin layer!
Top the mustard salmon with the herby breadcrumb mixture
Put the tray in the oven for 14-15 min or until the salmon is cooked through and the crumb is crisp and golden – this is your herb-crusted salmon
Tip: Your fish is cooked when it turns opaque and flakes easily
Meanwhile, add your blanched peas to a pot, cover them with boiled water and cook on a high heat for 1 min or until they're tender
Once cooked, drain and return the peas to the pot
Crush the refreshed peas roughly with a potato masher
Stir your soft cheese, the juice of half the lemon[s] (not sure about citrus? Try using less!) and a pinch of salt through the crushed peas
Give everything a good mix up, then warm through over a medium heat for 2 min – these are your creamy crushed peas
Cut the remaining lemon into 1 wedge per person
Serve the herb-crusted salmon over the creamy crushed peas with the hasselback potatoes to the side
Garnish with a lemon wedge and season with a grind of black pepper
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (fish, gluten, milk, mustard, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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