Lemon and chilli crusted salmon recipe
Ingredients
For the salmon
- 75g natural white breadcrumbs
- 25g grated Parmesan
- 1 red chilli, deseeded, finely chopped
- 1 lemon, zest only
- large handful fresh flat-leaf parsley, chopped
- large handful of basil, chopped
- 4 skinless salmon fillets
- 4 tbsp olive oil
For the beans
- 250g extra fine green beans, trimmed
- 25g butter
- ½ lemon, zest and a squeeze of juice
- 1 lemon cut into wedges, for serving
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Shop ingredientsEach serving contains
- Energy
- 2295kJ 550.0kcal
- Fat
- 37g
- Saturates
- 10g
- Salt
- 0.9g
- Sugars
- 2g
of the Reference intake
Carbohydrate 17.1gProtein 38.5gFibre 2.5g
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Method
- Preheat the oven to 180°C, fan 160°C, Gas Mark 4.
- For the salmon, in a bowl, mix the breadcrumbs with the grated parmesan, chopped chilli, the lemon zest and the chopped herbs. Add the remaining 2 tbsp of olive oil, season and mix well.
- Place the salmon fillets in a shallow roasting tin lined with foil, drizzle with the remaining oil, then press a little of the breadcrumb mix onto the top of each salmon fillet. Place in the oven and bake for 8-10 mins or until just cooked through.
- Meanwhile, for the beans, place the beans into a pan of boiling salted water and boil for 3-4 mins or until tender and then drain and refresh in cold running water to stop them cooking and to keep their vibrant green colour.
- Melt the butter in the pan you have cooked the beans in, add the beans and a squeeze of lemon juice, season well and toss to coat the beans in the lemony butter.
- To serve, divide the beans among 4 serving plates and place the salmon fillets alongside. Garnish with a wedge of lemon to squeeze over the salmon, if you like.
- See more Salmon recipes
