Fish & chips, but fancy!

Don’t be scroll past though, it’s not a difficult recipe. It’s an easy no fuss weeknight dinner

Serves 4

Gluten-free, Dairy-Free

Nutrition per serve

Calories: 482, Protein: 30.8g, Carbs: 26.8g, Fats: 26.2g, Fibre: 8.7g

Ingredients:

• 45g dukkha

• 1/3 cup panko bread crumbs

• 4 salmon fillets

• 1 tbsp extra virgin olive oil

• 1 medium sweet potato (420g)

• Pinch of salt

• Pinch of pepper

• 1 tsp dried Italian herbs

• 2 cups green beans

• 1 bunch broccolini

Method:

1. Preheat an oven to 200c.

2. Cut the sweet potato into chip-sized pieces. Mix the sweet potato, ½ the oil, salt, pepper and thyme in a bowl. Spread the sweet potato out on a lined baking tray and bake for 40 minutes

3. Combine the dukkha and breadcrumbs together in a small bowl. Coat the salmon fillets in the breadcrumb mixture and place them skin side down on a lined baking tray. Bake for 20 minutes

4. Meanwhile, steam the green beans and broccolini.

5. Serve the salmon with the sweet potato chips, green beans and broccolini