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Parsley & Parmesan Crumbed Salmon

Parsley & Parmesan Crumbed Salmon

with Sweet Potato Chips & Garlic Veggies

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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.

Allergens:GlutenMilkFishEgg

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

sweet potato

1 clove

garlic

1 bag

parsley

1 bag

green beans

1 unit

carrot

½ packet

panko breadcrumbs

(ContainsGluten)

1 packet

grated Parmesan cheese

(ContainsMilk)

1 packet

salmon

(ContainsFish)

1 packet

mayonnaise

(ContainsEgg)

Not included in your delivery

olive oil

¼ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
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
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.