Pepper & lemon crusted salmon with asparagus

Pepper & lemon crusted salmon with asparagus

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(10 ratings)

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Cooking time

Prep: 15 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Easily doubled / halved
Nutrition info

Nutrition per serving

kcalories
459
protein
33g
carbs
17g
fat
29g
saturates
10g
fibre
2g
sugar
2g
salt
0.65g
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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 peppercorn
  • small bunch chives, chopped to serve

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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.

Recipe from Good Food magazine, June 2007

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Comments

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kasiafronck's picture
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Good idea! I added blanched broccoli and spinach to the asparagus as well, and left out the lemon juice and wedges completely. I should have added extra zest to compensate. My fish must have been tiny as it was ready in 10 minutes. Instead of melted butter I added a few squirts of butter flavoured one cal spray to the breadcrumbs, as well as some freshly chopped parsley, and it worked really well!

greenspecs's picture
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Nice recipe but we found the cooking times too short. It needed around 4 mins to blanch the (fresh English) asparagus that we used so as to properly bring out the flavour. The salmon needed 20mins to cook.
We enjoyed the result though!

cshobbs's picture
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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.

nims400's picture
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I used courgettes instead of asparagus and was super tasty!

roselinde's picture

Easy and very tasty

abbiem33's picture

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

summermoonstone's picture
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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

eleanormayo's picture
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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.

sandien's picture
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This recipe is very tasty really enjoyed it would
cooked again for friends

sarahwild's picture
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Very easy, very tasty, very healthy!

mireillefg's picture

Delicous and easy to do!

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