Pepper & lemon crusted salmon with asparagus

Recipe uploaded by

CJ Jackson

4 ratings

Recipe by CJ Jackson

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1. Heat oven to 200C/fan 180C/gas 6. Cook the asparagus in a pan of boiling salted water for 1 min, drain, then run under the cold tap for a few secs. Drain again, toss in olive oil and spread out to a single layer in a large ovenproof roasting tin. Check the salmon for pin-bones, then arrange on top of the asparagus.
2. To make the crust, finely grate the zest of 1 lemon, then add this to the butter, breadcrumbs and pepper, and sprinkle liberally over the salmon. Cut the lemons into wedges. Nestle two-thirds of the wedges around the fish, then squeeze the juice from the remainder directly over the fish.
3. Roast fish for 12-15 mins or until it is just cooked through, it should be opaque and firm (see How to cook it, below left). Sprinkle with chives, then serve immediately with buttered new potatoes.

Why is it different colours?

Farmed salmon often has a nature identical (artificial) colourant added to the food to colour the flesh. Organic salmon is quite pale although a natural pigment is included in their diet. Some Wild Pacific slamon is a very rich pink colour due to its natural diet.

Per serving

459 kcalories, protein 33g, carbohydrate 17g, fat 29 g, saturated fat 10g, fibre 2g, salt 0.65 g

Latest comments and suggestions

• Mireille

  14 December 2007

  Mireille commented on this recipe

  Delicous and easy to do!

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• SarahW

  03 March 2008

  SarahW rated and commented on this recipe

  

  Very easy, very tasty, very healthy!

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• sandie

  26 March 2008

  sandie rated and commented on this recipe

  

  This recipe is very tasty really enjoyed it would cooked again for friends

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• Belkey

  28 May 2008

  Belkey rated and commented on this recipe

  

  A good way to cook the salmon all year round minus the asparagus when it is not in season, although I found it needed longer than the stated time and I would use less pepper next time as it was a little overpowering.

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• Summermoonstone

  09 July 2008

  Summermoonstone rated and commented on this recipe

  

  We enjoyed this but there was far too much lemon for our taste. I will cook it again. It is simple yet looks impressive and tastes fresh - a real summer taste. In future I will use only one lemon

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Ingredients

• 400g pack asparagus
• 1 tbsp olive oil
• 4 salmon fillets, about 140g/5oz each, skinned
• 2 lemons
• 50g butter , melted
• 6 tbsp coarse breadcrumbs
• 1 tbsp coarsely ground or crushed peppercorns
• small bunch chives , chopped to serve

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 15 mins

Cook 15 mins

Ingredients

• 400g pack asparagus
• 1 tbsp olive oil
• 4 salmon fillets, about 140g/5oz each, skinned
• 2 lemons
• 50g butter , melted
• 6 tbsp coarse breadcrumbs
• 1 tbsp coarsely ground or crushed peppercorns
• small bunch chives , chopped to serve

Per serving

459 kcalories, protein 33g, carbohydrate 17g, fat 29 g, saturated fat 10g, fibre 2g, salt 0.65 g

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