Salmon is a great, robust fish with good flavour, so these fillets can handle the decked out crust we’ve given them. Crispy panko breadcumbs, freshly grated Parmesan cheese, lemon zest and parsley take this simple combination of fish, herby potatoes and green beans to the next level.
Always refer to the product label for the most accurate ingredient and allergen information.
Preheat oven to 200°C/180°C fan-forced. To prepare the ingredients, quarter the potatoes (unpeeled), trim the green beans and finely chop the parsley. Zest the lemon and cut into wedges. Finely grate the Parmesan cheese. Melt the butter.
Place the potatoes in a large saucepan and cover with water. Bring to the boil and cook for 20 minutes or until the potatoes are tender when pierced with a fork. Add the green beans in the last 2 minutes. Drain well. Return to saucepan and stir through the butter and half of the parsley until the potatoes and beans are coated. Season with salt and pepper.
Meanwhile, combine the panko breadcrumbs, lemon zest, Parmesan cheese and the remaining parsley in a small bowl. Season with salt and pepper.
Place the salmon fillets on the lined oven tray and lightly coat or spray with olive oil. Spoon the mixture onto 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.
To serve, divide the potatoes, salmon fillets, and rocket between plates. Serve with the lemon wedges.