Zesty Crumbed Salmon & Sweet Potato Fries

• Meanwhile, grate carrot. Halve snacking tomatoes (see ingredients). • 

• In a shallow bowl, combine plain flour, the salt and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs, lemon pepper seasoning (see ingredients) and a pinch of salt and pepper. • Dip salmon into flour mixture to coat, then into egg, and finally into breadcrumb mixture. Set aside on a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base.
• When oil is hot, cook salmon in batches until golden and cooked through, 2-4 minutes on all sides. Transfer to a plate lined with paper towel.
TIP: Ensure the oil is hot before cooking the salmon for best results!

• While salmon is cooking, combine Dijon mustard (see ingredients), vinegar and some olive oil (1 tbs for 2 people / 2 tbs for 4 people) in a large bowl. • Season, then add salad leaves, carrot and tomatoes. Toss to coat. Little cooks: Take the lead by tossing the salad!