Sesame-Crumbed Salmon with Sweet Potato Fries & Pear Salad
Lean Protein | Healthier Carbs | Packed with Veggies
- Sesame
- Gluten
- Wheat
- Fish
- Soy
- Eggs
- Traces of Tree Nuts
- Gluten
- Milk
- Peanuts
- Soy
- May contain traces of allergens
- Crustaceans
- Mollusc
Sesame plays a starring role in this delectable dinner – we've added seeds and sesame oil blend to the crumb, giving it extra crunch and an irresistible flavour. Golden fries and a mixed salad with crisp pear are the perfect sidekicks.
Ingredients
2
sweet potato
1 sachet
black sesame seeds
(Contains: Sesame; May be present: Tree Nuts, Gluten, Milk, Peanuts, Soy.)
½ packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 tub
sesame oil blend
(Contains: Sesame;)
1 packet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
½
pear
1 bag
mixed salad leaves
1 packet
mayonnaise
(Contains: Eggs;)
Not included in your delivery
Olive Oil
¾ tbs
soy sauce
(Contains: Gluten, Soy;)
1 tsp
red wine vinegar (or white wine vinegar)
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1cm fries. Place on an oven tray lined with baking paper. Season with salt and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes. TIP: Cut the sweet potato to size so it cooks in time.
While the fries are baking, combine the black sesame seeds, panko breadcrumbs (see ingredients), the sesame oil blend in a small bowl. Season with salt and pepper.
Pat the salmon dry with a paper towel and season both sides with salt and pepper. Place the salmon skin-side down on a second oven tray lined with baking paper. Drizzle with soy sauce then spoon over the sesame crumb. Gently press down so the crust sticks. TIP: It's OK if some of the sesame crust falls off!
In the last 8-12 minutes of the sweet potato cooking time, bake the salmon until it is just cooked through and the crust is slightly golden.
While the salmon is cooking, thinly slice the pear (see ingredients). In a small bowl, combine the rice wine vinegar and a drizzle of olive oil. Season with salt and pepper. Add the mixed salad leaves and pear to the dressing and toss to coat.
Divide the sweet potato fries and sesame-crumbed salmon between plates and serve with the pear salad and mayonnaise.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the crunchy, flavourful sesame crumb on the salmon, though some found it overpowering or too salty.
- Ease of prep: Quick and simple to make, with several mentioning it was easy enough for kids to prepare.
- Suggestions: Some recommended adjusting salt to taste and ensuring the salmon is evenly cut for better crumb application.
- Leftovers: A few noted the salad leaves didn't stay fresh long; consider using within the first few days.
- Portions: Several mentioned the salmon pieces were small or uneven; some wished for more substantial sides.
