HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSesame Crusted Double Salmon
Sesame-Crusted Double Salmon

Sesame-Crusted Double Salmon

with Roasted Potatoes, Broccoli and Lemon Aioli

Custom recipe
Read more

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

Tags:Quick Prep

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

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

500 g

Salmon Fillets, skin-on


1 tbsp

Black Sesame Seeds


1 tbsp

Sesame Seeds


227 g

Broccoli, florets

340 g

Yellow Potato

1 unit


1 tbsp

Garlic Puree

4 tbsp


(ContainsEgg, Mustard)

¼ cup

Panko Breadcrumbs


Not included in your delivery

2 tbsp


¼ tbsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1023 kcal
Fat65 g
Saturated Fat11 g
Carbohydrate48 g
Sugar4 g
Dietary Fiber7 g
Protein62 g
Cholesterol133 mg
Sodium1211 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Paper Towel
Parchment Paper
Shallow Dish
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp oil (dbl for 4 ppl) 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 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 water (dbl for 4 ppl). Cook, stirring occasionally, until broccoli is tender-crisp, 4-5 min. Add 1 tbsp oil (dbl for 4 ppl) and half the garlic puree. Cook, stirring often, until garlic is fragrant, 1 min. Season with salt and pepper, to taste.


Add 1 tsp lemon zest (dbl for 4 ppl), 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.