Spice-crusted salmon with parsley and pomegranate dressing recipe
Created by The Tesco Recipes team
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
- Takes 40 mins
- 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
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Shop ingredientsEach serving contains
- Energy
- 1895kJ 455.0kcal
- Fat
- 30g
- Saturates
- 5g
- Salt
- 1.0g
- Sugars
- 4g
of the Reference intake
Carbohydrate 11.0gProtein 35.4gFibre 1.5g
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- 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.
- 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.
- Meanwhile, in a bowl, whisk the lemon zest and juice, oil, honey, pomegranate seeds and all but 1 tbsp of the parsley.
- 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
