Salmon with Cranberry Almond Crust, Crispy Potatoes and Salad

Salmon with Cranberry Almond Crust, Crispy Potatoes and Salad

Ready in 25 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, April 24, 2016.
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Baked salmon with a delicious almond cranberry crust.

Ingredients

CRISPY POTATOES

  • 150g potatoes, scrubbed, cut into 0.5cm-thick rounds
  • 1 teaspoon chopped thyme leaves

SALMON WITH CRANBERRY ALMOND CRUST

  • 2 tablespoons panko breadcrumbs
  • 1 tablespoon cranberry almond mix, chopped
  • 1 tablespoon chopped parsley
  • 1 teaspoon chopped thyme leaves
  • Pinch of lemon zest
  • 150g salmon fillet

SPINACH, ORANGE AND TOMATO SALAD

  • ½ orange
  • ½ punnet cherry tomatoes
  • 1 tablespoon chopped parsley
  • 2 handfuls baby spinach leaves
  • 2–3 teaspoons lemon juice

TO SERVE

  • 1–2 lemon wedges

Steps

  1. oven to 200°C. Line an oven tray with baking paper.
  2. Toss potatoes, thyme and a drizzle of olive oil on prepared tray. Season with salt and pepper and bake for 20–25 minutes, or until golden.
  3. In a small bowl, mix panko breadcrumbs, cranberry almond mix, parsley, thyme and lemon zest together. Stir in a drizzle of olive oil and season with salt and pepper.
  4. Pat salmon dry and remove any remaining pin bones. When potatoes have 8 minutes cook time remaining, turn over and push to side of tray. Place salmon on tray, skin-side-down. Season with salt and sprinkle crumb mixture on top, pressing down. Bake for 6–8 minutes, until salmon is just cooked.
  5. While salmon cooks, prepare salad. Remove skin from orange (discard skin) and cut into segments or dice; cut cherry tomatoes in half. Place in a bowl with remaining salad ingredients and a drizzle of extra-virgin olive oil and toss to combine. Season to taste with salt and pepper.
  6. Place potatoes on a plate, top with salmon and serve salad on the side. Squeeze over lemon juice just before serving.

Nutritional Information

Energy 2796 kj
668 kcal
Protein 36.0g
Carbohydrate 41.3g
Fat 38.6g