Herb & fennel crusted salmon recipe
A delicious and easy herb and fennel-crusted salmon recipe with roasted sweet potatoes.
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Ingredients
Salmon
- 550 - 600 grams salmon
- ½ cup Asian panko crumbs
- 3 Tbsp olive oil
- ¼ cup flat leaf parsley finely chopped 2 Tbsp
- 1 tsp chopped thyme leaves
- 1 tsp fennel seeds lightly toasted
- zest from half a lemon
- sea salt & black pepper
Roast sweet potatoes
- 3 medium orange sweet potatoes peeled and cut into wedges
- approx 3 – 4 Tbsp olive oil
- 1 tsp fennel seeds raw
- 4 sprigs thyme
- about 8 cloves garlic bruised
- salt and pepper
Horseradish crème fraiche
- ¼ cup crème fraiche
- 2 tsp freshly squeezed lemon juice
- 1 tsp creamed horseradish
- salt and black pepper
Instructions
- Preheat the oven to 200C. Toss the sweet potatoes in the olive oil and spread on a baking tray in a single layer. Sprinkle over the fennel seeds, thyme stalks and salt & pepper. Roast for 30 – 40 minutes until golden brown. Or do them in the Air fryer for 15 minutes
- Pin bone the salmon and place it on a baking tray lined with non-stick baking paper skin side down.
- Mix all the crumb ingredients together and spread evenly over the salmon. Bake for 15 - 20 minutes (depending on how thick the fish is) at 200C and until the crust is golden brown and the salmon just cooked through.
Notes
Serve with oven-roasted sweet potatoes or any other potato dish you might like.
Servings: 2