Parsley & Parmesan Crumbed Salmon

Name: Parsley & Parmesan Crumbed Salmon with Sweet Potato Chips & Garlic Veggies
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 unit sweet potato; 1 clove garlic; 1 bag parsley; 1 bag green beans; 1 unit carrot; ½ packet panko breadcrumbs; ¼ tsp salt; 1 packet grated Parmesan cheese; 1 packet salmon; 1 packet mayonnaise

with Sweet Potato Chips & Garlic Veggies

4.5(2.3K)Review summaryRead review summary highlights

Recipe Development TeamUpdated on April 01, 2026

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Calories

:

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Protein

:

41g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Allergens:

Gluten
Wheat
Milk
Fish
Eggs
Soy
May contain traces of allergens
Crustaceans
Mollusc

Salmon is a robust fish with good flavour, so it can easily handle this decked-out crust. Crispy panko breadcrumbs, grated Parmesan cheese and parsley take this simple combination of fish, sweet potato chips and garlicky veggies to the next level.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

2 unit

sweet potato

1 clove

garlic

1 bag

parsley

1 bag

green beans

1 unit

carrot

½ packet

panko breadcrumbs

(Contains: Gluten, Wheat May be present: Soy)

1 packet

grated Parmesan cheese

(Contains: Milk)

1 packet

salmon

(Contains: Fish May be present: Crustaceans, Mollusc)

1 packet

mayonnaise

(Contains: Eggs)

Not included in your delivery

olive oil

¼ tsp

salt

Nutritional Values

per serving

Energy (kJ)2920 kJ

Fat38.2 g

of which saturates7.6 g

Carbohydrate44.1 g

of which sugars16.9 g

Protein41 g

Sodium633 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Medium Non-Stick Pan

Cooking Steps

PDF

1

Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chips. Place the chips on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Roast on the top oven rack until tender, 25-30 minutes.

TIP: Cut the sweet potato to the correct size so it cooks in the allocated time.

2

While the chips are baking, finely chop the garlic (or use a garlic press). Finely chop the parsley leaves. Trim the green beans. Thinly slice the carrot (unpeeled) into half-moons.

3

In a medium bowl, combine the parsley (reserve some for garnish!), panko breadcrumbs (see ingredients list), the salt, grated Parmesan cheese and olive oil (1 tbs for 2 people / 2 tbs for 4 people).

4

Pat the salmon dry with paper towel and season both sides with a pinch of salt and pepper. Place on a second oven tray lined with baking paper. Spoon the Parmesan-panko mixture over the top of the salmon and gently press down so the mixture sticks. When the sweet potato has 8-12 minutes of cook time remaining, bake the salmon until it is just cooked through and the crust is slightly golden.

TIP: It’s OK if some of the Parmesan crust falls off!

5

When the salmon has 5 minutes cook time remaining, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the green beans and carrot and cook, tossing, until tender, 3-4 minutes. Add the garlic and cook until fragrant, 1 minute.

6

Divide the sweet potato chips, garlic veggies and parsley and Parmesan crumbed salmon between plates. Serve with the mayonnaise and garnish with the reserved parsley.