Crumbed Salmon with Sweet Potato Wedges, Roasted Broccoli, Blistered Tomatoes & Aioli

Seafood

30 min
780 calories

Salmon is a fantastic fish to cook in the oven. Here, you prepare a crust with a combination of panko, lemon zest, butter and parsley. The crust will help protect the fish and keep it moist, with the combination of butter and panko providing a delicious crunchy texture.

Ingredients

500 g of Sweet Potato (Small)
1 of Lemon
¹⁄₂ Cup of Panko Bread Crumbs
1 Small Bunch of Flatleaf Parsley
2 of Salmon Fillets (Skinless)
3 Tbsp of Garlic Aioli
170 g of Broccoli
2 Tbsp of Butter (pantry)
120 g of Cherry Tomatoes

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Step-by-step instructions

Roast Sweet Potato:

Preheat the oven to 220°C. Peel and cut the sweet potato into 1 cm thick wedges. Season with salt, pepper and a drizzle of olive oil. Toss to thoroughly coat. Place evenly on a lined baking tray. Add to top shelf in the oven and roast, about 20-22 minutes, or until tender and browned. Cut broccoli into bite size florets.

Make Crust:

Roughly chop parsley leaves, discarding stems. In a bowl, microwave butter in 15-second intervals until completely melted. Zest lemon and cut into wedges. Add chopped parsley, lemon zest (to taste), panko bread crumbs, salt and pepper. Mix to combine.

Prepare Salmon & Cook:

Pat salmon dry with paper towel and season with salt. Line a baking tray with baking paper and lightly oil half. Place the salmon on the oiled half. Top with the breadcrumb mixture. Add broccoli and cherry tomatoes to the baking tray, drizzle with a little olive oil and season. Roast salmon and veg for 12 minutes or until golden and cooked to your liking.

You Plate It:

Serve crumbed salmon with broccoli, cherry tomatoes, sweet potato wedges and seriously good garlic aioli on the side. Garnish with remaining lemon wedges. Enjoy!

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