Amp up your midweek menu with delicious salmon coated in a crunchy lemon and herb crumb. Plate it up with buttered veggies and creamy cheddar mash for a winning combination.
Cook time10 mins10 minutes
Prep time10 mins10 minutes
500g pkt Coles Australian Salmon Portions with Lemon & Herb Crumb
1/3 cup (80ml) olive oil
80g butter, chopped
100g brussels sprouts, halved
1 bunch baby broccoli, halved lengthways
100g green beans, halved lengthways
2 x 350g tubs Coles Cheddar Mash
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Preheat oven to 180°C. Line a baking tray with baking paper.
Place crumbs from salmon packet in a shallow bowl with the oil. Stir until well combined. Add the salmon, skin-side up, and turn to coat the sides (don’t coat the skin side). Place skin-side down on the lined tray. Bake for 15 mins or until just cooked through.
Meanwhile, melt the butter in a large frying pan. Add the brussels sprout and cook, turning, for 5 mins. Add the baby broccoli. Cook, turning, for 3 mins or until just tender. Add the beans and cook, tossing, for 2 mins or until vegetables are just cooked through. Transfer to a serving dish.
Heat the mash following packet directions. Transfer to a serving dish.
Serve the salmon with the cheddar mash and baby broccoli mixture. Season.