Herb-crusted salmon, broccolini and capsicum tray bake
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Time to make:
$7.65 per serve
(at time of publication)
Full ingredients list:
500g sweet potato, peeled, cut into 1cm-thick rounds
1 medium red capsicum, seeded, cut into strips
1 medium yellow capsicum, seeded, cut into strips
2 slices wholegrain bread
2 tablespoons chopped chives
2 tablespoons chopped flat-leaf parsley
1 tablespoon lemon juice
2 bunches broccolini, cut into long florets
1 lemon, cut into wedges, plus extra, to serve
4 x 125g skinless salmon fillets
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 180°C. Line a large baking tray with baking paper. Place the sweet potato and capsicum on the tray; spray lightly with olive oil. Bake for 15 minutes.
Step 2Meanwhile, blitz the bread, chives, parsley and lemon juice in a food processor until coarse crumbs form and the mixture is combined.
Step 3Add broccolini and lemon wedges to the vegetable tray; spray with a little more oil. Place the salmon fillets on top of the vegetables; press breadcrumb mixture firmly on top of each piece of salmon. Then bake for a further 10–15 minutes, or until the vegetables are golden and tender, and the salmon is cooked to your liking.
Step 4Serve salmon and vegetables with a squeeze of lemon.
About this recipe
First published: July 2017