Herbed Salmon with Sweet Potato and Eggplant Chips

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This easy one-pan is perfect for an easy dinner and even better for leftovers the next day


  • 4 fillets of salmon
  • 2 sweet potatoes, cut into sticks
  • 2 eggplants, cut into sticks
  • olive oil for drizzling
  • salt and pepper
  • Herb crumb: 
  • ½ bunch of flat leaf parsley
  • ½ bunch of basil
  • 2 tsp Mingle’s Sally Ranch Seasoning


  1. Preheat the oven to 180c. Line 2 baking trays. Lay the sweet potato and eggplant chips out and drizzle with olive oil and season with salt and pepper. Place in the oven to cook for 40 minutes. 
  2. In a blender, blend everything for the herb crumb.
  3. Make space on the oven trays to place the salmon fillets in the middle, skin side down. Top with the herb mixture and return to the oven for another 10-15 minutes depending on how you like your salmon cooked.



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