• 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. TIP: Spread salmon over two lined oven trays if your trays are getting crowded.

• 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!