AuthorChef Chad
RatingDifficultyBeginner

This meal is going to be a sure hit with the fam. Imagine: spiced cream cheese smothered all over salmon fillet, with crispy and cheesy topping plus sides of colorful vegetables.

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Yields4 Servings
Prep Time15 minsCook Time40 minsTotal Time55 mins
 500 g Salmon fillet with skin
 1 cup mayonnaise
 0.25 cup cream cheese
 0.25 cup mild cheddar cheese, grated
 2 tbsp breadcrumbs
 3 piece garlic clove, minced
 1 tsp Oregano, dried
 0.5 tsp Sea Salt
 0.5 tsp Paprika, ground
For the marinade
 1 tbsp lemon juice
 2 tbsp Olive oil
 1 tsp Sea Salt
 0.5 tsp Black Pepper Crushed
For the garnish
 60 g french beans
 1 piece red radish, thinly sliced
 10 g Cilantro
 Lemon
roasted pumpkin puree
 200 g pumpkin or squash
 1 tbsp Olive oil
 2 tbsp Butter
 2 tbsp All purpose Cream
 0.5 tsp Sea Salt
 0.3 tsp Black Pepper Crushed
1

In a mixing bowl combine olive oil, lemon juice, salt, and pepper.

2

Rub the oil mixture into the salmon fillet and cover with plastic wrap then chill for 1 hour.

3

Make the pumpkin puree using the Breville Smart Oven Air Fryer, roast diced pumpkin drizzled with olive oil for 15 - 18 mins under 200 Deg C.

4

Once the pumpkin is soft, puree the pumpkin with all-purpose cream, butter, salt, and pepper in Breville blender until smooth.

5

Make the crust by mixing mayonnaise, grated quick melt cheese, minced garlic, room temperature cream cheese, oregano, paprika, salt, and pepper.

6

Preheat the Breville Smart Oven Air Fryer to 200 Deg C.

7

Take the marinated salmon fillet out of the fridge, pat dry the moisture, and spread generously the mayonnaise mixture on top of the fillet.

8

Place the salmon fillet in an oiled baking tray, cover with aluminum foil and bake for 200 Deg C for 15 mins.

9

Take off the aluminum foil, place the baking pan into the center rack and bake for another 15 mins.

10

For the garnish, blanch the french beans and sliced radish for 1 min under boiling water. Drain the water and place the blanched veggies into a bowl of water with ice.

11

Once the dish is baked, slice a portion of the baked salmon plate the dish together with pumpkin puree, blanched veggies, and finish it off with cilantro leaves.

12

Serve hot.

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Ingredients

 500 g Salmon fillet with skin
 1 cup mayonnaise
 0.25 cup cream cheese
 0.25 cup mild cheddar cheese, grated
 2 tbsp breadcrumbs
 3 piece garlic clove, minced
 1 tsp Oregano, dried
 0.5 tsp Sea Salt
 0.5 tsp Paprika, ground
For the marinade
 1 tbsp lemon juice
 2 tbsp Olive oil
 1 tsp Sea Salt
 0.5 tsp Black Pepper Crushed
For the garnish
 60 g french beans
 1 piece red radish, thinly sliced
 10 g Cilantro
 Lemon
roasted pumpkin puree
 200 g pumpkin or squash
 1 tbsp Olive oil
 2 tbsp Butter
 2 tbsp All purpose Cream
 0.5 tsp Sea Salt
 0.3 tsp Black Pepper Crushed

Directions

1

In a mixing bowl combine olive oil, lemon juice, salt, and pepper.

2

Rub the oil mixture into the salmon fillet and cover with plastic wrap then chill for 1 hour.

3

Make the pumpkin puree using the Breville Smart Oven Air Fryer, roast diced pumpkin drizzled with olive oil for 15 - 18 mins under 200 Deg C.

4

Once the pumpkin is soft, puree the pumpkin with all-purpose cream, butter, salt, and pepper in Breville blender until smooth.

5

Make the crust by mixing mayonnaise, grated quick melt cheese, minced garlic, room temperature cream cheese, oregano, paprika, salt, and pepper.

6

Preheat the Breville Smart Oven Air Fryer to 200 Deg C.

7

Take the marinated salmon fillet out of the fridge, pat dry the moisture, and spread generously the mayonnaise mixture on top of the fillet.

8

Place the salmon fillet in an oiled baking tray, cover with aluminum foil and bake for 200 Deg C for 15 mins.

9

Take off the aluminum foil, place the baking pan into the center rack and bake for another 15 mins.

10

For the garnish, blanch the french beans and sliced radish for 1 min under boiling water. Drain the water and place the blanched veggies into a bowl of water with ice.

11

Once the dish is baked, slice a portion of the baked salmon plate the dish together with pumpkin puree, blanched veggies, and finish it off with cilantro leaves.

12

Serve hot.

Creamy Baked Salmon with Crispy Crumb Topping and Roasted Pumpkin Puree
IngredientsDirections