Pecan Crusted Salmon with Mash & Greens

Preheat oven to 200°C. Peel potato and cut into 1¹⁄₂ cm pieces. Pick flatleaf parsley leaves, discarding stems and roughly chop. Trim green beans. Finely chop pecans. Bring a pot of salted water to boil for blanching greens in step 4.

Tip! You can use a small food processor or stick blender to finely chop walnuts.

Place potato in a pot and cover with water. Cover, bring to the boil and cook for 8-10 minutes or until the potato is tender. Drain well and return to the pot. Add butter, season with salt and pepper and mash. Set aside and keep warm.

Tip! If you're swapping the chef selected protein; adjust cooking times and method to ensure your protein is adequately cooked and safe to eat.

Line a baking tray with baking paper. Combine pecans and parsley in a shallow bowl. Pat salmon fillets dry with paper towel and brush top side of each fillet with Dijon honey mustard. Press mustard side of each fillet into pecan mixture to coat. Place salmon, crust side up, on baking tray. Season and cook for 8 minutes or until cooked to your liking.

Tip! The cooking time for the salmon may vary depending on the thickness of the fillet.

Add green beans and broccolini to the pot of boiling water and cook for 2-3 minutes, until bright green. Drain and season with salt and pepper.

Divide mash between plates. Top with salmon. Serve with veggies. Enjoy!

Preheat oven to 200°C. Peel potato and cut into 1¹⁄₂ cm pieces. Pick flatleaf parsley leaves, discarding stems and roughly chop. Trim green beans. Finely chop pecans. Bring a pot of salted water to boil for blanching greens in step 4.

Tip! You can use a small food processor or stick blender to finely chop walnuts.

Place potato in a pot and cover with water. Cover, bring to the boil and cook for 8-10 minutes or until the potato is tender. Drain well and return to the pot. Add butter, season with salt and pepper and mash. Set aside and keep warm.

Tip! If you're swapping the chef selected protein; adjust cooking times and method to ensure your protein is adequately cooked and safe to eat.

Line a baking tray with baking paper. Combine pecans and parsley in a shallow bowl. Pat salmon fillets dry with paper towel and brush top side of each fillet with Dijon honey mustard. Press mustard side of each fillet into pecan mixture to coat. Place salmon, crust side up, on baking tray. Season and cook for 8 minutes or until cooked to your liking.

Tip! The cooking time for the salmon may vary depending on the thickness of the fillet.

Add green beans and broccolini to the pot of boiling water and cook for 2-3 minutes, until bright green. Drain and season with salt and pepper.

Divide mash between plates. Top with salmon. Serve with veggies. Enjoy!