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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Instructions
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.**
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.
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.**
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.
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.
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.
