Parsley-Parmesan Crumbed Salmon & Broccoli
with Sweet Potato Fries & Green Beans
Salmon is a robust fish with good flavour, so it can easily handle this decked-out crust. Crispy panko breadcrumbs, shaved Parmesan cheese and parsley take this simple combination of fish, sweet potato chips and garlicky veggies to the next level.
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Ingredients
2
sweet potato
1 clove
garlic
1 bag
parsley
1 bag
green beans
½ head
broccoli
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 packet
mayonnaise
(Contains Egg;)
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
1
olive oil
¼ tsp
salt
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Bake until tender, 25-30 minutes. • While the fries are roasting, finely chop garlic. Finely chop parsley. • Trim green beans. Roughly chop broccoli into small florets (including stalk).
• In a medium bowl, combine parsley (reserve some for garnish!), panko breadcrumbs (see ingredients), the salt, shaved Parmesan cheese and a drizzle of olive oil. • Pat salmon dry with paper towel and season both sides with a pinch of salt and pepper. Place on a second lined oven tray. • Spoon the Parmesan-panko mixture over the top of the salmon and gently press down so the crust sticks. • In the last 8-12 minutes of the sweet potato cooking time, bake salmon until it is just cooked through and the crust is slightly golden.
• While the salmon has 8 minutes left, heat a medium frying pan with a drizzle of olive oil over medium-high heat. • Add green beans and broccoli and cook, tossing, 5-6 minutes. Add garlic and cook until fragrant, 1 minute.
• Divide parsley-Parmesan crumbed salmon, sweet potato fries and garlic greens between plates. • Serve with mayonnaise and garnish with remaining parsley. Enjoy!