Parsley-Crusted Salmon with Sweet Potato Chips

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, July 9, 2017.

A super simple and healthy take on the Kiwi favourtie, fish n’ chips!

Ingredients

oven to 200°C. Line two oven trays with baking paper. Bring a full kettle to the boil.
Toss kumara with a drizzle of oil on first prepared tray and season with salt and pepper. Bake for about 25 minutes, until tender and golden. Turn once during cooking.
Pat salmon dry and remove any remaining scales or pin bones. Cut into 4-5 pieces and place on second prepared tray, skinside- down. Combine butter/oil, breadcrumbs and salt in a small bowl. Using clean hands, evenly sprinkle breadcrumb mixture over salmon and press lightly to adhere. Set aside.
Cut broccoli into small florets. Trim end off bok choy, rinse leaves and thinly slice. Place broccoli in a medium, heatproof bowl and cover with boiling water. Cover with a plate and leave 5-6 minutes, until bright green and tender. Drain well.
When chips have 6 minutes cook time remaining, bake salmon (on oven rack above chips) for about 6 minutes for medium-rare, or until cooked to your liking. Check salmon regularly to avoid burning the crumb.
Remove tray from oven and sprinkle over parsley. Combine all lemon mayo ingredients in a small bowl and set aside. Add all green salad ingredients to a large bowl with a drizzle of olive oil, season to taste with salt and pepper and toss to combine.
divide sweet potato chips between plates and top with a piece of parsley-crusted salmon. Drizzle with lemon mayo and serve green salad on the side.