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Herb-crusted salmon with green beans & baby potatoes
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Delicious and healthy Herb-crusted Salmon with Green Beans & Baby Potatoes.
Ingredients:
  • 500g baby potatoes, quartered
  • 45.50 gm extra virgin olive oil
  • 6 slices gluten-free bread, crusts removed
  • 60.00 ml finely grated parmesan, from a block
  • Finely grated zest of 1 lemon
  • 40.00 ml flat-leaf parsley leaves, chopped
  • 40.00 ml dill, chopped
  • 40.00 ml thyme leaves, chopped
  • 2 egg whites, lightly beaten
  • Coles Brand Australian extra virgin olive oil spray
  • 6 skin-on salmon fillets, bones removed
  • 300g green beans, trimmed
Instructions:
  • Preheat the oven to 200C (180C for fan setting). Line one baking tray with parchment paper and another with aluminum foil.
  • Spread the potatoes on the baking paper-lined tray. Drizzle with 1 tablespoon of oil and season to taste. Roast for 30 minutes, flipping once, until crispy and golden.
  • Next, put the bread in a food processor and pulse until coarse crumbs form. Then add parmesan, lemon zest, herbs, and egg white. Season with salt and pepper, and pulse just until mixed.
  • Line a baking tray with foil and spray it with oil. Put the salmon on the tray and brush the tops with 1 tablespoon of oil. Spread the breadcrumb mixture on top. Bake for 10 minutes or until the crust is lightly golden and the fish is cooked through. Cover with foil and let it rest for 5 minutes before serving.
  • Cook the beans until they are tender, then drain them. Season the beans and drizzle them with the remaining oil. Serve the salmon with potatoes and beans.

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