Herb-crusted salmon and roasted vegetables
Incorporating delicious and nutritious ingredients like fresh herbs, seafood, and roasted vegetables is the perfect way to honour the solemnity of Good Friday.
Equipment
- Oven
- 2 Baking tray
- 2 Baking sheet
Ingredients
- 4 Sweet potatoes
- 4 Carrots
- 1 Onion
- 1 500g pkt Brussel sprouts
- 4 tbsp Olive oil
- 1 tsp Salt
- 1 tsp Pepper
- 4 Salmon fillets
- 2 tbsp Parsley
- 2 tbsp Thyme
- 2 tbsp Rosemary
- 2 tbsp Breadcrumbs
- 1 500g Grated parmesan cheese
Instructions
- Preheat the oven to 200°C
- Cut up a variety of vegetables such as sweet potatoes, carrots, onions, and brussel sprouts4 Sweet potatoes, 4 Carrots, 1 Onion, 1 500g pkt Brussel sprouts
- Toss them with olive oil and a sprinkle of salt and pepper4 tbsp Olive oil, 1 tsp Salt, 1 tsp Pepper
- Spread the vegetables out on a baking sheet
- Roast in the oven for 25-30 minutes or until tender and slightly caramelised
- While the vegetables are roasting, prepare the salmon4 Salmon fillets
- Mix together chopped fresh herbs such as parsley, thyme, and rosemary with some breadcrumbs, grated parmesan cheese, and a bit of olive oil to form a paste2 tbsp Parsley, 2 tbsp Thyme, 2 tbsp Rosemary, 2 tbsp Breadcrumbs, 1 500g Grated parmesan cheese
- Spread the herb mixture on top of the salmon fillets and place them on a separate baking sheet
- Bake in the oven for 12-15 minutes or until the salmon is cooked through and the herb crust is golden and crispy
- Serve the herb-crusted salmon alongside the roasted vegetables