Lemon and chilli crusted salmon recipe

Name: Lemon and chilli crusted salmon
Yield: Serves 2
Ingredients: 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; 250g extra fine green beans, trimmed; 25g butter; ½ lemon, zest and a squeeze of juice; 1 lemon cut into wedges, for serving

See method

Serves 2
15
550 calories / serving

Shop your ingredients

Tesco White Breadcrumbs 175G
75g natural white breadcrumbs
£1.25
£7.14/kg
Tesco Grated Parmigiano Reggiano 100G
25g grated Parmesan
£2.80
£28.00/kg
Tesco Red Chillies 60G
Aldi Price Match
1 red chilli, deseeded, finely chopped
£0.51
£8.50/kg
Suntrail Farms Price Lemons Minimum 4 Pack
Aldi Price Match
1 lemon, zest only
£0.89
£0.22/each
Tesco Fresh Cut Flat Leaf Parsley 30G
Aldi Price Match
large handful fresh flat-leaf parsley, chopped
£0.50
£16.67/kg
Tesco Fresh Cut Basil 30G
Aldi Price Match
large handful of basil, chopped
£0.50
£16.67/kg
Tesco 2 Boneless Salmon Fillets 260G
4 skinless salmon fillets
£4.90
£18.85/kg
Tesco Olive Oil 250Ml
4 tbsp olive oil
£3.10
£12.40/litre
Tesco Haricot Beans In Water 400G
250g extra fine green beans, trimmed
£0.45
£1.88/kg DR.WT
Tesco British Unsalted Butter 250G
Aldi Price Match
25g butter
£1.85
£7.40/kg

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.