Crusted Salmon with Green Beans

Ingredients

  • ½ cup multi-grain or panko breadcrumbs (or quinoa flakes for GF)
  • 2 x Tbsp fresh basil
  • 2 x Tbsp fresh parsley
  • 1 x tsp lemon rind
  • ¼ cup Parmesan cheese
  • 1 x Tbsp olive oil
  • 4 x small-med Salmon Fillets (or however many you or your family needs)
  • 200g green beans
  • Optional: Extra steamed veggies
  • Lemon, salt and pepper to taste.
  • 1 cup of greek yoghurt
  • 2 Tbsp sweet chill sauce

Method

  • Preheat oven to 200°C or 180C fan-forced.
  • Potatoes: Prepare recommended portion of potato with your preferred cooking method.
  • Meanwhile, for the fish - combine breadcrumbs, basil, parsley, parmesan, lemon rind, and salt and pepper in a food processor. Blitz to combine. Drizzle mixture with oil and blitz til mixture is a soft consistency that combines together when pressed.
  • Place fish, skin-side down, onto a baking tray. Press breadcrumb mixture onto flesh-side of fish fillets to form an even topping.
  • Spray fillets with oil and bake for 15-20 minutes or until crumbs are light golden and fish is just cooked through.
  • Meanwhile, steam beans or pan fry with a small amount of butter and garlic until tender.
  • Combine sweet chilli sauce into yoghurt to make a dipping sauce (optional)
  • Serve fish with steamed beans, extra veggies (if desired), potatoes (as per recommended portion), dipping sauce and lemon wedges.

Gluten Free & LCHF adaptable:
Make breadcrumb substitute by blitzing 100g almonds & 50g sesame seeds (then adding remaining ingredients as per recipe).

FODMAP adaptable:
Choose low FODMAP breadcrumbs (e.g gluten free).
Keep green beans to less than 85g (12 beans) per serve.