Although I love making new recipes and I am obsessed with cook books, I always find myself often going back to those recipes who are easy to make and delicious like pasta Bolognese, home-made fajitas and now THIS. It’s truly extremely easy to make and tastes so good partly because of the panko crust, the comforting roasted potatoes and of course, the melt-in-mouth salmon itself. I got the big fillet from foodhaus, a great product to have in your freezer as “emergency” food too.
Ingredients
One whole salmon fillet from foodhaus
200g frozen peas
500g baby potatoes
2 tbs Dijon mustard
3-4 tbs Panko crumps
1 tbs parsley, chopped
3 tbs olive oil
Maldon Salt and Pepper
Method
Remove the salmon from the freezer.
In a large tray place non stick cooking paper and add the potatoes with olive oil, salt and pepper and cook for 30′. In the meantime mix the Panko crumps with the parsley, salt and pepper. Rub the salmon fillet with the mustard then cover it with the crumps.
After cooking the potatoes for 30′ add the salmon fillet and cook for another 25-30′ depending on whether or not it’s thawed completely. While the salmon is being cooked add the peas in boiling water for 5-7′. When the salmon and potatoes are ready add the peas in the potato mix and serve immediately.
If you have leftovers you can enjoy the day after or use salmon in a delicious salmon sandwich.
