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Spice-crusted salmon with parsley and pomegranate dressing recipe

Spice-crusted salmon with parsley and pomegranate dressing recipe

37 ratings

Bring the wow-factor to your Easter lunch with this sweet-spiced roasted salmon. The fish is first rubbed with cumin, cinnamon and sumac before being topped with sourdough breadcrumbs to make up the crust and rounded off with a gorgeous pomegranate dressing. See method

  • Serves 6
  • 20 mins to prepare and 20 mins to cook
  • 455 calories / serving
  • Dairy-free

Ingredients

  • 1kg salmon side
  • 2 tsp ground cumin
  • 1 tsp cinnamon
  • 2 tsp sumac
  • 3 slices sourdough bread, torn
  • 3 tbsp extra-virgin olive oil

For the pomegranate dressing

  • 1 lemon, zested and juiced
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp honey
  • 80g pomegranate seeds
  • 15g flat-leaf parsley, finely chopped

Perfect with:

  • Tesco Finest Mosel Steep Slopes Riesling 75Cl
  • Tesco Finest English Sparkling Wine 75Cl
  • Tesco Finest Marlborough Sauvignon Blanc 75Cl

Perfect with:

  • Tesco Finest Mosel Steep Slopes Riesling 75Cl
  • Tesco Finest English Sparkling Wine 75Cl
  • Tesco Finest Marlborough Sauvignon Blanc 75Cl

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    Each serving contains

    • Energy

      1895kj
      455kcal       23%

    • Fat

      30g 43%

    • Saturates

      5g 24%

    • Sugars

      4g 5%

    • Salt

      1g 17%

    of the reference intake
    Carbohydrate 11g Protein 35.4g Fibre 1.5g

    Method

    1. Preheat the oven to gas 7, 220°C, fan 200°C. Line a baking tray with foil and put the salmon on top, skin-side down. In a bowl, mix the cumin, cinnamon, sumac and 1 tsp salt. Rub over the fish.
    2. In a food processor, blend the bread to fine crumbs with the oil. Sprinkle over the fish, then bake for 20 mins, or until golden and cooked through.

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    3. Meanwhile, in a bowl, whisk the lemon zest and juice, oil, honey, pomegranate seeds and all but 1 tbsp of the parsley.
    4. When the fish is cooked, scatter over the reserved parsley and some dressing. Serve on a platter with the extra dressing in a bowl alongside.

    Tip: If you can't find a 1kg salmon side, the spice-crusted salmon can also be made with two 500g sides.

    See more Easter lunch recipes

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