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Herb Crusted Salmon

with Cranberry Balsamic Sprouts and Cheesy Smashed Potatoes

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time35 minutes


serving amount

450 grams


1 bunch(es)

Flat Leaf Parsley

10 grams


(Contains Cereals containing gluten)

200 grams

Brussels Sprouts

2 unit(s)

Garlic Clove

2 unit(s)

Salmon Fillets

(Contains Fish)

64 grams


(Contains Egg, Mustard)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

30 grams

Dried Cranberries

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

15 grams

Pine Nuts

Not included in your delivery

½ tbsp

Oil for the Breadcrumbs

¼ tsp

Salt for the Breadcrumbs


Nutritional information

Energy (kJ)3043 kJ
Energy (kcal)727 kcal
Fat35.6 g
of which saturates6.5 g
Carbohydrate71.5 g
of which sugars20.1 g
Protein34.1 g
Salt1.89 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Garlic Press
Small Bowl
Baking Paper
Large Frying Pan



Preheat your oven to 240°C/220°C fan/gas mark 9.

Chop the potatoes into 3cm chunks (no need to peel). Pop onto a large baking tray.

Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf for 20 mins - you'll roast them for longer once you've crushed them.


Meanwhile, roughly chop the parsley (stalks and all).

Pop the breadcrumbs, oil and salt for the crumb (see pantry for both amounts), and half the parsley into a small bowl. Mix together.

Trim the Brussels sprouts and quarter through the root.

Peel and grate the garlic (or use a garlic press).


Lay the salmon fillets, skin-side down, onto a lined large baking tray and spread half the mayonnaise over the top of the fillets. 

Top with the herby breadcrumbs, pressing them down to ensure they stick. 

Set aside. IMPORTANT: Wash your hands and equipment after handling raw fish.


When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato.

Drizzle the smashed potatoes with more oil and sprinkle over the cheese. Return to the top shelf of your oven until crispy and golden, 10-15 mins.

Meanwhile, pop the salmon on the middle shelf to bake until the crumbs are golden and the salmon is cooked through, 10-15 mins. IMPORTANT: The salmon is cooked when opaque in the middle.


Heat a drizzle of oil in a large frying pan on medium-high heat.

When hot, add the sprouts to the pan and season with salt and pepper. Stir-fry until starting to brown, 4-5 mins. Stir in the garlic, then turn the heat down to medium and cook for 1 min more.

Add the cranberries and a splash of water and immediately cover with a lid or some foil. Allow to cook until the sprouts are tender, 4-5 mins. Remove the pan from the heat.

Stir in the balsamic glaze and pine nuts.


When everything is ready, divide the salmon, smashed potatoes and Brussels sprouts between plates.

Sprinkle the remaining parsley over the potatoes.

Serve with the remaining mayo on the side.


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