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Mediterranean crumb-topped roast salmon  recipe

Mediterranean crumb-topped roast salmon recipe

10 ratings

A salmon half side – topped with a full-of-flavour herby breadcrumb mix and served with a zesty chickpea couscous – is the star of the show in this knockout Easter lunch idea for four. See method

  • Serves 4
  • 20 mins to prepare and 15 mins to cook
  • 738 calories / serving


  • 30g stale ciabatta, torn into chunks
  • 4 sundried tomatoes
  • 8 pitted olives
  • 1 tbsp capers
  • 25g Parmesan, grated
  • 30g fresh basil, roughly chopped
  • 30g fresh parsley, roughly chopped
  • 1 garlic clove, crushed
  • 1 lemon, zested and juiced
  • 500g boneless salmon half side
  • 2 tbsp pesto
  • 15g pine nuts
  • 220g Tesco Finest piccolo cherry tomatoes
  • 1 tbsp olive oil
  • 200g couscous
  • ½ chicken stock cube, made up to 300ml
  • 1 tbsp olive oil
  • 400g tin chickpeas, drained
  • 4 spring onions, finely sliced
If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

  • Energy

  • Fat

    37g 53%
  • Saturates

    6g 31%
  • Sugars

    5g 5%
  • Salt

    1.5g 26%

of the reference intake
Carbohydrate 56.2g Protein 45.1g Fibre 7.7g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Line a baking tray with baking paper. 
  2. Put the ciabatta, sundried tomatoes, olives, capers, Parmesan, half the basil and parsley, the garlic and lemon zest in a food processor. Pulse together until you have a coarse crumb. 
  3. Lay the salmon on the lined baking tray, skin side down. Brush the pesto over the salmon and spoon over the crumb mix. Gently press down with your hands and scatter over the pine nuts. Place the cherry tomatoes around the salmon and drizzle over the olive oil. Bake for 15 mins until the salmon is just cooked, the crumb topping is crisp and the tomatoes are bursting. 
  4. Meanwhile, put the couscous in a heatproof bowl and pour over the chicken stock and olive oil. Cover for 5 mins until the couscous has absorbed all the stock. Fluff the couscous with a fork and stir in the lemon juice, chickpeas, spring onions and reserved herbs. Serve the salmon, tomatoes and couscous hot or at room temperature.

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