Crumbed Salmon with Sweet Potato Fries, Seriously Good Garlic Aioli & Roasted Broccoli
  • Prep time: 30 minutes
  • Calories: 780
Salmon is a fantastic fish to use in the oven. Here, you will prepare a crust with a combination of panko, 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.
  • 400 g of Sweet Potato (Small)
  • 2 of Purple Carrot
  • 12 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!