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Lemon and herb crunchy crumbed salmon recipe

14 ratings

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

Serves 4
Takes 25 mins
281 calories / serving
Healthy
Dairy-free

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

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.
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