Parmesan Crusted Salmon
with Sweet Potato Wedges
Salmon is a great, robust fish with good flavour, so these fillets can handle the decked-out crust we’ve given them. Breadcrumbs, freshly grated Parmesan cheese and parsley take this simple combination of salmon, sweet potato wedges and baby spinach to the next level.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
400 g
sweet potato
½ bunch
parsley
⅔ packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
½ block
Parmesan cheese
(Contains: Milk;)
2 fillet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
½ bag
baby spinach leaves
Not included in your delivery
2 tbs
olive oil
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. To prepare the ingredients, slice the sweet potato into 2 cm wedges (unpeeled). Pick and finely chop the parsley leaves, and finely grate the Parmesan cheese.
Place the sweet potato on a lined oven tray. Coat 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, fine breadcrumbs (be sure to only use the required amount), Parmesan cheese and remaining olive oil in a medium bowl. Season with salt and pepper.
Place the salmon on a second lined oven tray 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.
To serve, divide the sweet potato wedges, baby spinach leaves and salmon fillets between plates. Drizzle the baby spinach with olive oil. Enjoy!
