Sesame-Crusted Salmon

Name: Sesame-Crusted Salmon with Roasted Potatoes, Broccoli and Lemon Aioli
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 250 g Salmon Fillets, skin-on; 1 tbsp Black Sesame Seeds; 1 tbsp Sesame Seeds; 227 g Broccoli; 350 g Yellow Potato; 1 unit(s) Lemon; 1 tbsp Garlic Puree; 4 tbsp Mayonnaise; ¼ cup Panko Breadcrumbs; 2 tbsp Oil*; ¼ tsp Pepper*; ¼ tsp Salt*

with Roasted Potatoes, Broccoli and Lemon Aioli

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Sesame-kissed salmon steals the spotlight in tonight's fish special! Roasted potatoes dolloped with lemon aioli are the perfect co-stars.

Tags:

Low CO2

Allergens:

Salmon

•Sesame

•Egg

•Mustard

•Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

1 tbsp

Black Sesame Seeds

(Contains Sesame)

1 tbsp

Sesame Seeds

(Contains Sesame)

227 g

Broccoli

350 g

Yellow Potato

1 unit(s)

Lemon

1 tbsp

Garlic Puree

(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)

4 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Pepper*

¼ tsp

Salt*

Nutrition Values

Calories850 kcal

Fat58 g

Saturated Fat9 g

Carbohydrate51 g

Sugar4 g

Dietary Fiber8 g

Protein35 g

Cholesterol105 mg

Sodium600 mg

Trans Fat0.1 g

Potassium1700 mg

Calcium175 mg

Iron4 mg

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.

Utensils

•Baking Sheet

•Measuring Spoons

•Zester

•Parchment Paper

•Shallow Dish

•Large Non-Stick Pan

•Small Bowl

Instructions

PDF

Cut potatoes into 1/2-inch pieces.
Add potatoes and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min.

Meanwhile, zest, then juice half the lemon. Cut remaining lemon into wedges.
Pat salmon dry with paper towels, then season tops with salt and pepper.

Stir together panko and sesame seeds in a shallow dish.
Spread 1/2 tbsp mayo over flesh side of each piece of salmon.
Working with one piece of salmon at a time, press flesh sides into panko-sesame seed mixture to coat completely.
Arrange salmon on a parchment-lined baking sheet, skin-side down.

Roast salmon in the top of the oven until breadcrumbs are golden and salmon is cooked through, 12-13 min.**

Cut broccoli into bite-sized pieces.
Heat a large non-stick pan over medium-high heat.
When hot, add broccoli and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until broccoli is tender-crisp, 4-6 min.
Add 1 tbsp (2 tbsp) oil and half the garlic puree. Cook, stirring often, until garlic is fragrant, 1 min.
Season with salt and pepper.

Add 1 tsp (2 tsp) lemon zest, lemon juice, remaining mayo and remaining garlic puree to a small bowl. Season with salt and pepper, then stir to combine.
Divide salmon, potatoes and broccoli between plates.
Squeeze a lemon wedge over top, if desired.
Serve lemon aoili on the side for dipping.