Parmesan Crusted Salmon
with Sweet Potato Wedges & Green Beans
Salmon is a great, robust fish with good flavour, so these fillets can handle the decked-out crust we’ve given them. Crispy panko breadcrumbs, freshly grated Parmesan cheese, lemon zest and parsley take this simple combination of fish, sweet potato wedges and green beans to the next level.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
800 g
sweet potato
½ bunch
parsley
1 packet
panko breadcrumbs
(Contains Gluten, Wheat;)
½
lemon
½ block
Parmesan cheese
(Contains Milk;)
5 fillet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 packet
green beans
Not included in your delivery
2 tbs
olive oil
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. To prepare the ingredients, slice the sweet potato into 2 cm wedges (unpeeled). Finely chop the parsley, zest and cut the lemon into wedges, finely grate the Parmesan cheese, and trim the green beans.
Place the sweet potato on a lined oven tray. Drizzle in half the olive oil and season with salt and pepper. Cook in the oven for 30-35 minutes, or until golden and crispy.
Meanwhile, combine the parsley, panko breadcrumbs, lemon zest, Parmesan cheese and remaining olive oil in a medium bowl. Season with salt and pepper.
Place the salmon on a second lined oven tray, skin side up, and lightly coat or spray with olive oil. Spoon the crumb mixture onto the top side of the salmon and gently press down so the crumbs stick to the fish. Cook in the oven for the final 10-12 minutes of the sweet potato cooking time, or until the crust is golden and the salmon is just cooked through.
Meanwhile, bring a small saucepan of water to the boil. Cook the green beans for 2-3 minutes, or until slightly softened. Drain.
To serve, divide the sweet potato wedges, green beans and salmon fillets between plates. Serve with the lemon wedges.
