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Parmesan Crusted Salmon

Parmesan Crusted Salmon

with Sweet Potato Wedges & Green Beans

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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.

Allergens:GlutenMilkFish

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.

Preparation Time50 minutes
Cooking difficultyEasy
Ingredients

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

800 g

sweet potato

½ bunch

parsley

1 packet

panko breadcrumbs

(ContainsGluten)

½

lemon

½ block

Parmesan cheese

(ContainsMilk)

5 fillet

salmon

(ContainsFishMay be present Crustacea, Milk, Soy)

1 packet

green beans

Not included in your delivery

2 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2190 kJ
Fat23 g
of which saturates6.5 g
Carbohydrate38.3 g
of which sugars12.2 g
Dietary Fibre0 g
Protein37.7 g
Cholesterol0 mg
Sodium193 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Grater
Knife
Zester
Chopping board
Baking Tray
Baking Paper
Bowl
Strainer
Saucepan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

Meanwhile, combine the parsley, panko breadcrumbs, lemon zest, Parmesan cheese and remaining olive oil in a medium bowl. Season with salt and pepper.

4

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.

5

Meanwhile, bring a small saucepan of water to the boil. Cook the green beans for 2-3 minutes, or until slightly softened. Drain.

6

To serve, divide the sweet potato wedges, green beans and salmon fillets between plates. Serve with the lemon wedges.