Parsley & Lemon Crusted Salmon

• While the fries are baking, trim baby broccoli (halve any thick baby broccoli lengthways). Trim green beans. Finely chop parsley and garlic. Zest lemon, then slice into wedges.

• In a medium bowl, combine panko breadcrumbs, lemon zest, parsley, garlic, salt and a generous drizzle of olive oil. Season with pepper.

• When the fries have 10 minutes left, pat salmon dry with paper towel and season both sides with a pinch of salt and pepper. Place skin side down, on a second lined oven tray. • Spread 1/4 of the dill & parsley mayo over each salmon fillet. Spoon panko mixture over the top of salmon and gently press down so the crust sticks. • Bake salmon until it is just cooked through and the crust is slightly golden, 8-12 minutes. TIP: It’s ok if some of the crust falls off!

• While the salmon is cooking, heat a drizzle of olive oil over medium-high heat in a large frying pan. Cook baby broccoli with green beans, tossing regularly, until tender, 5-6 minutes. • Remove from heat and add a squeeze of lemon juice. Season to taste.