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Walnut-Crusted Salmon
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Walnut-Crusted Salmon

Walnut-Crusted Salmon

with Bacon and Squash Salad

Set the table and get ready to impress with this succulent salmon dish. It’s fancy enough for a special occasion and easy enough for a weeknight dinner. The crust is so delicious that you’ll be eating the loose bits straight off the tray. You can thank us later!

Allergens:
Seafood/Fruit de Mer
Fish
Wheat
Tree nuts
Egg
Mustard
Sulphites

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

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Salmon Fillets, skinless

(Contains Seafood/Fruit de Mer, Fish)

100 g

Bacon Strips

340 g

Butternut Squash, cubes

170 g

Green Beans

¼ cup

Panko Breadcrumbs

(Contains Wheat)

28 g

Walnuts, chopped

(Contains Tree nuts)

4 tbsp

Mayonnaise

(Contains Egg, Mustard)

7 g

Dill

113 g

Arugula and Spinach Mix

1 tbsp

White Wine Vinegar

(Contains Sulphites)

¼ cup

Dried Cranberries

Not included in your delivery

3.5 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

½ tsp

Sugar*

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Nutrition Values

Calories1130 kcal
Fat83 g
Saturated Fat16 g
Carbohydrate48 g
Sugar24 g
Dietary Fiber7 g
Protein42 g
Cholesterol110 mg
Sodium880 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
Parchment Paper
Rolling Pin
Small Bowl
Paper Towel
Large Bowl
Whisk
Large Non-Stick Pan

Instructions

Roast squash and bacon
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut bacon crosswise into 1-inch strips.. Add squash, bacon and 1/2 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, stirring halfway through, until squash is golden-brown and bacon is cooked through, 18-22 min.**

Make walnut crust
2

While squash roasts, open one side of the package with walnuts. Using a rolling pin or a heavy-bottomed pan, crush walnuts in their package (or finely chop if you prefer). Combine walnuts, panko, 1/4 tsp salt (dbl for 4 ppl) and 1 tbsp oil (dbl for 4 ppl) in a small bowl.

Crust and bake salmon
3

Pat salmon dry with paper towels. Season with salt and pepper. Transfer salmon to a parchment-lined baking sheet. Brush 1/2 tbsp mayo over the top of each salmon fillet. Top salmon with walnut-panko mixture, pressing down gently to adhere. Bake salmon in the top of the oven until cooked through, 12-14 min.**

Finish prep
4

While salmon bakes, finely chop dill. Trim, then halve green beans. Stir together remaining mayo, dill and 2 tsp water (dbl for 4 ppl) in a small bowl. Whisk together vinegar, 1 tbsp oil and 1/2 tsp sugar (dbl both for 4 ppl) in a large bowl. Season with salt and pepper.

Cook beans
5

Heat a large non-stick pan over medium-high heat. When hot, add green beans and 3 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until tender-crisp, 4-5 min. Add 1 tbsp oil (dbl for 4 ppl). Cook, stirring often, until coated, 1 min. Season with salt and pepper.

Finish and serve
6

Add green beans and arugula and spinach mix to the large bowl with dressing, then toss to combine. Divide salad between plates. Top with squash, bacon and salmon. Dollop dill mayo over salmon.

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