A delicious recipe by Vicky Foord. 

serves 2| prep 10 min | cooking 20 min 

 

Ingredients:  

  • 2 tablespoons Extra-Virgin Olive Oil  
  • 4 x 125g skinless salmon fillets  
  • ½ cup panko breadcrumbs  
  • ¼ cup chopped flaked almonds  
  • ¼ cup grated parmesan cheese  
  • 2 tablespoons fresh parsley, finely chopped 
  • 1 bunch broccolini  
  • 1 ½ cups sugar snap peas (remove the stem end and string)  
  • Salt and pepper  
  • Lemon wedges, for serving  

 

Method:  

  1. Preheat oven to 200°C (180°C fan-forced). Line a baking tray with non-stick baking paper.  

  2. In a small bowl combine panko breadcrumbs, flaked almonds, parmesan cheese and parsley. Place the salmon fillets close together on the baking tray and then generously top with the crumb mixture. Season with salt and pepper. Drizzle 1 tablespoon of olive oil over the salmon and bake for 15 – 20 minutes.  

  3. Meanwhile, to cook the vegetables, add remaining oil in a frying pan over medium-high heat. Sauté broccolini and sugar snap peas for 4 - 5 minutes, until crisp and tender. Season with salt and pepper to taste.  

  4. Divide cooked salmon and vegetables among serving plates. Garnish with lemon wedges.  

 

Nutritional Information  

per serve  

Energy  

1907 kJ  

(454 cal)  

 

Total Fat  

30g  

Saturated Fat  

5g 

Carbohydrate  

11g 

Sugar  

2g 

Fibre  

4g 

Sodium  

207mg 

Protein  

32g  

 


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