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.
Always refer to the product label for the most accurate ingredient and allergen information.
grated Parmesan cheese(ContainsMilk)
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.
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.
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).
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!
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.
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.