with Roast Sweet Potato & Rainbow Salad
In this surprisingly simple recipe, basil pesto adds a rich and herby flavour to the juicy salmon, while also working as the glue for the Parmesan crust. Serve with a couple of colourful veggie sides to balance out the richness.
Allergens
Utensils
Tags
Olive oil
Sweet potato
2
Panko breadcrumbs
0.5 packet
Salmon
1 packet
Basil pesto
1 packet
Carrot
0.5
Honey
0.5 tsp
Deluxe salad mix
1 bag
Grated Parmesan cheese
1 packet
Vinegar
1 drizzle
• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat. • Roast until tender, 25-30 minutes.
• Meanwhile, combine grated Parmesan cheese, panko breadcrumbs (see ingredients) and a drizzle of olive oil in a medium bowl. Set aside. • Pat salmon dry and place on a second lined oven tray. Drizzle with olive oil and season with salt, turning to coat. • Spread pesto over the top of each salmon fillet, then top with panko-Parmesan mixture, gently pressing so it sticks. • Bake until just cooked through, 8-10 minutes.
• Grate carrot (see ingredients). • In a medium bowl, combine the honey and a drizzle ofvinegar and olive oil. • Add carrot and deluxe salad mix. Toss to coat. Season to taste.
• Divide salmon, roast sweet potato and rainbow salad between plates to serve.
3306
kJ
Energy (kJ)
47.2
g
Fat
10
g
of which saturates
46.4
g
Carbohydrate
18.3
g
of which sugars
42.1
g
Protein
374
mg
Sodium
