Crumbed Salmon and Lemon-Pepper Veggie Fries

You Will Need:

• 2 salmon fillets

• 2 carrots

• 2 potatoes

• 1 zucchini

• 1 lemon

• 1 tablespoon lemon pepper seasoning

• 1 tablespoon capers

• 1 stick celery

• 1 packet mixed salad leaves

• 2 tablespoons olive oil

• 1 tablespoon garlic aioli

• Salt and pepper, to taste

• Fresh parsley, chopped (for garnish)

For the Panko Crumb:

• 1/2 cup panko breadcrumbs

• 2 tablespoons parmesan cheese (optional)

• 1 tablespoon olive oil or melted butter

• 1 teaspoon dried thyme or parsley (optional)

For the dressing:

• 1 tablespoon apple cider vinegar

• 1 tablespoon olive oil

• 1 teaspoon Dijon mustard

How To Make:

Prepare the veggie fries:

1. Preheat the oven to 240°C (220°C fan-forced).

2. Cut the carrots, potatoes, and zucchini into fry-shaped pieces.

3. Place the veggie fries on a lined baking tray.

4. Drizzle with olive oil and sprinkle with lemon pepper seasoning.

5. Toss to coat evenly.

6. Bake for 20-25 minutes, turning halfway, until golden and tender.

Prepare the panko-crumbed salmon:

1. Preheat a frying pan with a drizzle of olive oil over medium-high heat.

2. Pat the salmon fillets dry with paper towel, then season both sides with salt and pepper.

3. In a shallow dish, combine panko breadcrumbs, parmesan (if using), dried herbs, and a pinch of salt and pepper.

4. Press the salmon fillets into the panko mixture, ensuring both sides are coated evenly.

5. Heat olive oil or melted butter in the pan and cook the panko-crusted salmon for 3-4 minutes on each side, or until golden and cooked through. (You can also bake the fillets in the oven at 180°C for about 10-12 minutes if preferred.)

6. Remove from heat and set aside to rest.

Prepare the salad:

1. Finely chop the celery.

2. In a large bowl, combine the mixed salad leaves and celery.

3. Whisk together the apple cider vinegar, olive oil, and Dijon mustard to create the dressing.

4. Drizzle the dressing over the salad and toss to combine. Season with salt and pepper to taste.

Serve:

1. In a small bowl, mix together the garlic aioli and capers.

2. Divide the salad and lemon-pepper veggie fries between plates.

3. Top with the panko-crumbed salmon fillets.

4. Sprinkle with lemon zest, chopped fresh parsley, and a dollop of caper aioli.

5. Serve with lemon wedges on the side.