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Mediterranean crumb-topped roast salmon recipe

13 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

Ingredients

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

Perfect with:

Tesco Finest Mosel Steep Slopes Riesling 75Cl
Tesco Finest English Sparkling Wine 75Cl
Tesco Finest Picpoul De Pinet 75Cl

Perfect with:

Tesco Finest Mosel Steep Slopes Riesling 75Cl
Tesco Finest English Sparkling Wine 75Cl
Tesco Finest Picpoul De Pinet 75Cl

If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

Energy
3090kj
738kcal 37%
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

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Line a baking tray with baking paper.
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.
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.
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.

See more Salmon recipes