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Baked Nut-Crusted Salmon with Pea Puree and Crispy Sweet Potato Fries

Elizabeth
  • 50 minutes
  • Serves 2

INGREDIENTS

2

scottish salmon, fillets

250 g

Cherry tomatoes on the vine

1/2

Courgette

250 g

Garden peas, fresh

1 tsp

Lemon, zest

1

Lemon

1 tbsp

Parsley, fresh

1

Pea shoots

2

Sweet potatoes

1/2

Lemon (juice only)

1 tbsp

Runny honey

1 tbsp

Wholegrain mustard

2

Black pepper, freshly ground

1 tbsp

Cornflour

3

Salt

4 tbsp

Olive oil

25 g

Almonds, whole

50 g

Breadcrumbs, fresh

25 g

Butter