Pepper & lemon crusted salmon with asparagus

Pepper & lemon crusted salmon with asparagus

Eating salmon is a great way to get omega-3 in your diet

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 15 mins

Method

  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.
Try

Buy responsibly

Atlantic salmon is widely available from farmed sources, so buy this rather than wild Atlantic salmon, which is increasingly scarce. Try to buy organic salmon, which is certified by the strict guidelines of the Soil Association or RSPCA-certified salmon, which is labelled Freedom Food and is guaranteed to have been farmed responsibly.

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, sugar 2g, salt 0.65 g

Recipe from Good Food magazine, June 2007.

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Latest comments and suggestions

  • Binder photo Mireille

    14 December 2007

    Mireille commented on this recipe

    Delicous and easy to do!

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  • Binder photo SarahW

    03 March 2008

    SarahW rated and commented on this recipe

    5 stars

    Very easy, very tasty, very healthy!

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  • Binder photo sandie

    26 March 2008

    sandie rated and commented on this recipe

    5 stars

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

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  • Binder photo Belkey

    28 May 2008

    Belkey rated and commented on this recipe

    3 stars

    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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  • Binder photo Summermoonstone

    09 July 2008

    Summermoonstone rated and commented on this recipe

    3 stars

    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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  • Binder photo abbiemartin

    26 April 2009

    abbiemartin commented on this recipe

    Delicious, I serve it with new potato salad, plates clean every time!

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  • Binder photo Rosy

    19 June 2010

    Rosy commented on this recipe

    Easy and very tasty

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  • Binder photo Fluffy

    17 June 2011

    Fluffy rated this recipe

    4 stars

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  • Binder photo Naomi

    12 August 2011

    Naomi rated and commented on this recipe

    5 stars

    I used courgettes instead of asparagus and was super tasty!

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  • Binder photo caroline

    15 December 2012

    caroline rated and commented on this recipe

    3 stars

    I agree with summermoonstone's comment, so I did it with less juice and no wedges. I found it took a little longer than 15 mins to cook.

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  • Binder photo rui

    12 May 2013

    rui rated this recipe

    5 stars

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 15 mins

Easy, impressive supper

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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Per serving

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

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