Crumbed Salmon with Sweet Potato Fries, Seriously Good Garlic Aioli & Roasted Broccoli
- Prep time: 30 minutes
- Calories: 780
- 400 g of Sweet Potato (Small)
- 2 of Purple Carrot
- 1⁄2 Cup of Panko Bread Crumbs
- 1 Small Bunch of Flatleaf Parsley
- 2 of Salmon Fillets (Skinless)
- 4 Tbsp of Garlic Aioli
- 1 of Broccoli
- 3 Tbsp of Butter (pantry)
Roast Sweet Potato:Preheat the oven to 220°C. Peel and cut the sweet potato and carrot into 1 cm thick sticks. 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.
Make Crust:Roughly chop parsley leaves, discarding stems. In a bowl, microwave butter in 15-second intervals until completely melted. Add chopped parsley, panko bread crumbs, salt and pepper. Mix to combine.
Prepare Salmon:Pat dry salmon 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.
Cook Broccoli:Cut the florets off the broccoli. Add to the same lined baking tray as the salmon. Roast salmon and broccoli for 10-12 minutes or until golden and cooked to your liking.
You Plate It:Serve crumbed salmon with broccoli, sweet potato & carrot fries and seriously good garlic aioli on the side. Enjoy!