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Lemon and chilli crusted salmon  recipe

Lemon and chilli crusted salmon recipe

306 ratings

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  • Serves 2
  • 15
  • 550 calories / serving


For the salmon

  • 75g natural white breadcrumbs
  • 25g grated Parmesan
  • 1 red chilli, deseeded, finely chopped
  • 1 lemon, zest only
  • large handful fresh flat-leaf parsley, chopped
  • large handful of basil, chopped
  • 4 skinless salmon fillets
  • 4 tbsp olive oil

For the beans

  • 250g extra fine green beans, trimmed
  • 25g butter
  • ½ lemon, zest and a squeeze of juice
  • 1 lemon cut into wedges, for serving
If you haven't got any white bread, try using brown instead

Each serving contains

  • Energy

  • Fat

    37g 53%
  • Saturates

    10g 50%
  • Sugars

    2g 2%
  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 17.1g Protein 38.5g Fibre 2.5g


  1. Preheat the oven to 180°C, fan 160°C, Gas Mark 4.
  2. For the salmon, in a bowl, mix the breadcrumbs with the grated parmesan, chopped chilli, the lemon zest and the chopped herbs. Add the remaining 2 tbsp of olive oil, season and mix well.
  3. Place the salmon fillets in a shallow roasting tin lined with foil, drizzle with the remaining oil, then press a little of the breadcrumb mix onto the top of each salmon fillet. Place in the oven and bake for 8-10 mins or until just cooked through.
  4. Meanwhile, for the beans, place the beans into a pan of boiling salted water and boil for 3-4 mins or until tender and then drain and refresh in cold running water to stop them cooking and to keep their vibrant green colour.
  5. Melt the butter in the pan you have cooked the beans in, add the beans and a squeeze of lemon juice, season well and toss to coat the beans in the lemony butter.
  6. To serve, divide the beans among 4 serving plates and place the salmon fillets alongside. Garnish with a wedge of lemon to squeeze over the salmon, if you like.

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