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Lemon and herb crunchy crumbed salmon recipe

Lemon and herb crunchy crumbed salmon recipe

16 ratings

Created by The Tesco Real Food team

Blitz seeded bread and mix with fresh herbs to make a crunchy breadcrumb topping for salmon. Deliciously simple yet bursting with bright flavours, this is a lovely fast and fresh meal for any night of the week. See method

Ingredients

  • 70g seeded bread, blitzed to coarse breadcrumbs
  • zest of 1 lemon, plus extra wedges to serve
  • 5g parsley, finely chopped
  • 5g dill, finely chopped
  • 520g pack 4 boneless salmon fillets
  • 1 tbsp olive oil
  • 80g pack watercress, spinach and rocket salad
  • ½ cucumber, cut into ribbons with a vegetable peeler
  • new potatoes, to serve (optional)
High in protein and high in vitamin D

Each serving contains

  • Energy

    1170kj
    281kcal     14%

  • Fat

    16g 22%

  • Saturates

    2g 11%

  • Sugars

    1g 1%

  • Salt

    0.3g 6%

of the reference intake
Carbohydrate 7.9g Protein 26.6g Fibre 1.6g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C fan and line a baking tray with baking paper. Combine the breadcrumbs, lemon zest, parsley and dill. Put the salmon fillets on the prepared baking tray. Spoon the crumbs on top of the fillets and press down gently to secure in place. Drizzle over the oil. 
  2. Bake for 10-12 mins until the salmon is cooked through and the top is golden (cover with foil for the last few minutes if browning too much). Toss together the cucumber with the watercress, spinach and rocket salad. Serve the salmon with the salad and lemon wedges, and new potatoes, if you like.

Tip: Use a ready-made spray oil or decant olive oil into an oil spray bottle.

See more Salmon recipes

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