Parmesan Crusted Salmon with Parsley Potatoes and Broccoli (AUS)

Cut the potatoes into 2cm chunks. Cut the broccoli down into florets (or small trees!) Finely chop the parsley. Grate the parmesan and grate the zest of the lemon.

Put the potatoes in the pot of boiling water, bring up to the boil again, then turn the heat down slightly so the potatoes are simmering rather than boiling. Simmer for 20 mins or until cooked. Tip: The potatoes are cooked them you can easily slip a knife through them. When the potatoes have been cooking for 15 mins, add the broccoli to the boiling water to cook for the last 5 mins, then drain everything into a colander.

Meanwhile, combine the panko breadcrumbs, parmesan, lemon zest, half the parsley and ½ tbsp of oil per person in a small bowl. Sprinkle over a good pinch of salt, add a grind of pepper and mix together.

Place the salmon fillets on a lightly greased baking tray skin side down. Spoon the breadcrumb mixture on the flesh side of the salmon and gently press it on. Put in the oven for 10-12 mins until the crust is golden and the salmon is just cooked through. Tip: The salmon is cooked when the flesh is opaque.

Once the potatoes and broccoli are cooked and drained, put them back in their pot. Add the rest of the parsley, a good pinch of salt and a grind of pepper. Add a knob of butter (if you have any) or a drizzle of olive oil and mix together gently.