Crusted Salmon with Green Beans


  • 1/2 cup multi-grain breadcrumbs (or quinoa flakes for GF)
  • OR 1/2 cup panko breadcrumbs
  • 2 tbsp fresh basil
  • 2 tbsp fresh parsley
  • 1 tsp lemon rind
  • 1/4 cup parmesan
  • 1 tbsp olive oil
  • 4 salmon fillets (small-medium fillets - use however many you or your family needs)
  • 200g green beans
  • extra steamed veggies (optional)
  • lemon
  • salt
  • pepper
  • 1 cup greek yoghurt
  • 2 tbsp sweet chill sauce


  • Preheat oven to 200°C or 180C fan-forced.
  • Potatoes: Prepare recommended portion of potato with your preferred cooking method.
  • Meanwhile, for the fish - combine breadcrumbs, basil, parsley, parmesan, lemon rind, and salt and pepper in a food processor. Blitz to combine. Drizzle mixture with oil and blitz til mixture is a soft consistency that combines together when pressed.
  • Place fish, skin-side down, onto a baking tray. Press breadcrumb mixture onto flesh-side of fish fillets to form an even topping.
  • Spray fillets with oil and bake for 15-20 minutes or until crumbs are light golden and fish is just cooked through.
  • Meanwhile, steam beans or pan fry with a small amount of butter and garlic until tender.
  • Combine sweet chilli sauce into yoghurt to make a dipping sauce (optional)
  • Serve fish with steamed beans, extra veggies (if desired), potatoes (as per recommended portion), dipping sauce and lemon wedges.

Gluten Free & LCHF adaptable:
Make breadcrumb substitute by blitzing 100g almonds & 50g sesame seeds (then adding remaining ingredients as per recipe).

FODMAP adaptable:
Choose low FODMAP breadcrumbs (e.g gluten free).
Keep green beans to less than 85g (12 beans) per serve.