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Lemon & black pepper crusted salmon

This simple, speedy fish dish combines contrasting textures of succulent salmon fillets with a crunchy breadcrumb topping

  • Prep: 10 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 346
  • Carbohydrates 33
  • Saturated Fat 5
  • Sugar 2
  • Protein 17
  • Fat 15
  • Fibre 3
  • Salt 0.5

Nutrition per serving

  • Calories 346
  • Carbohydrates 33
  • Saturated Fat 5
  • Sugar 2
  • Protein 17
  • Fat 15
  • Fibre 3
  • Salt 0.5

Ingredients

  • 500g baby new potatoes
  • zest ½ lemon, then cut into wedges
  • 4 tbsp fresh white breadcrumbs
  • 25g butter, melted, plus a knob for the potatoes
  • 1½ tsp coarsely ground peppercorns
  • 4 skinless salmon fillets
  • a few thyme sprigs, leaves only
  • cooked broccoli or spring greens, to serve

Method

  1. Heat oven to 200C/180C fan/gas 6. Wash the potatoes and place in a large pan of cold, salted water. Cover and bring to the boil, then simmer for 15 mins until cooked.

  2. While the potatoes cook, combine the lemon zest, breadcrumbs, butter and peppercorns. Put the salmon fillets in a large roasting tin and sprinkle 1 tbsp of crumbs on each fillet. Pop the lemon wedges in the tin and bake for 8-10 mins until the salmon is cooked and the crumb is golden and crunchy.

  3. When the potatoes are cooked, drain in a colander and crush lightly. Add a knob of butter, season and scatter with the thyme. Serve with broccoli or spring greens.

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