Fennel-crusted salmon with green beans recipe
Try this new way of cooking salmon fillets packed with a light crunchy crust.
See method- Serves 4
- 10 mins to prepare and 20 mins to cook
- 422 calories / serving
Ingredients
- 4 fresh salmon fillets, about 100g each
- 125g (4oz) bulgar wheat
- 75g dried breadcrumbs
- 1 tbsp olive oil
- 1 lemon, zested and juiced, plus extra wedges for serving
- 1 egg, lightly beaten
- 1tbsp chopped fresh rosemary
- 1 tsp fennel seeds, crushed
- 250g fine green beans, trimmed
- handful parsley, chopped
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Shop ingredientsEach serving contains
- Energy
- 1775kJ 422.0kcal
- Fat
- 17g
- Saturates
- 3g
- Salt
- 0.6g
- Sugars
- 3g
of the Reference intake
Carbohydrate 42.1gProtein 28.7gFibre 4.7g
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- Preheat the oven to gas 6, 200°C, fan 180°C.
- Put the bulgur wheat in a large shallow bowl and cover with 250ml (8fl oz) boiling water. Cover and set aside to soak for 20 minutes.
- In another bowl, combine the breadcrumbs with the oil, lemon zest, egg, rosemary and crushed fennel seeds. Season and mix well.
- Space the salmon fillets out on a baking sheet, skin-side down. Carefully spoon the breadcrumb mixture on top of the fillets and bake for 15 minutes, or until they are cooked through and flake easily.
- Steam the beans for 3-4 minutes, or until tender.
- Drain any excess water from the bulgur wheat and spoon into a serving bowl. Add the beans, chopped parsley and a squeeze of lemon juice. Season, then stir through. Serve with the baked salmon and extra lemon wedges.
- See more Salmon recipes
