Parmesan-Crusted Salmon

Place the potato in a large saucepan and cover with water. Bring to the boil and cook for 20 minutes or until the potato are tender when pierced with a fork. Add the sugar snap peas in the last 2 minutes. Drain well. Return to the saucepan and stir through the butter and half of the parsley until the potato and sugar snap peas are coated. Season with salt and pepper.

Meanwhile, combine the panko breadcrumbs, Parmesan cheese, lemon zest and the remaining parsley in a small bowl.

Place the salmon fillets on a lined oven tray and lightly brush or spray with olive oil. Spoon the mixture on the top side of the salmon and gently press to adhere. Cook in the oven for 10-12 minutes or until the crust is golden and the salmon is just cooked through.