with Roast Potato & Rainbow Salad
In this surprisingly simple recipe, creamy pesto adds a rich and herby flavour to the juicy chicken breast, while also working as the glue for the Parmesan crust. Serve with a couple of colourful veggie sides to balance out the richness.
Allergens
Utensils
Tags
Olive oil
Parmesan cheese
1 packet
Panko breadcrumbs
0.5 packet
Salmon
1 packet
Creamy pesto dressing
1 packet
Chopped potato
1 bag
Carrot
0.5
Honey
0.5 tsp
White wine vinegar
drizzle
Deluxe salad mix
1 bag
• Preheat oven to 240°C/220°C fan-forced. Pat salmon dry and place on a lined oven tray. Drizzle with olive oil and season with salt, turning to coat. Spread pesto over the top of each salmon fillet, then top with panko-Parmesan mixture, gently pressing so it sticks. Bake until just cooked through, 8-10 minutes.
• Meanwhile, spread chopped potato over a large microwave-safe plate. Cover with a damp paper towel. Microwave potatoes on high, 3 minutes. • Drain any excess liquid, then place potatoes on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until golden and tender, 10-15 minutes.
• Meanwhile, grate carrot (see ingredients). • Combine the honey with a drizzle of white wine vinegar and olive oil in a large bowl. • Add carrot and deluxe salad mix, tossing to combine. Season to taste.
• Divide pesto-crusted salmon, roast potato and rainbow salad between plates. • Serve with remaining creamy pesto dressing. Enjoy!
3182
kJ
Energy (kJ)
47.9
g
Fat
9.1
g
of which saturates
40.2
g
Carbohydrate
9.9
g
of which sugars
40.2
g
Protein
334
mg
Sodium
