Gremolata-crusted salmon with lentils & spinach

Gremolata-crusted salmon with lentils & spinach

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(5 ratings)

Prep: 10 mins Cook: 15 mins - 20 mins


Serves 4

This easy-to-prepare salmon dish is coated in a zesty garlic and breadcrumb topping, and is a great source of omega-3, fibre and vitamin C

Nutrition and extra info

Nutrition: per serving

  • kcal610
  • fat30g
  • saturates9g
  • carbs36g
  • sugars5g
  • fibre13g
  • protein43g
  • salt2.1g
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  • 4 garlic cloves, 2 left whole, 2 thinly sliced
  • ½ small pack parsley, roughly chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 lemon, zested and cut into 4 wedges



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 2 slices wholemeal bread
  • 4 salmon fillets
  • 1 ½ tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 200g baby spinach leaves
  • 2 x 250g packs pre-cooked puy lentils
  • 2 tbsp crème fraîche
  • 3 tbsp creamed horseradish
    Horseradish root on a wooden chopping board


    hors rad-ish

    Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.



  1. Heat oven to 200C/180C fan/gas 6. Blitz the 2 whole garlic cloves with most of the parsley, the lemon zest, bread and some seasoning. Season the salmon fillets, then press the crumb mixture on top. Drizzle with 1/2 tbsp oil and bake in the oven for 15-20 mins until the fish is cooked through and the crumbs are golden. 

  2. Cook the sliced garlic in the remaining oil in a frying pan for 1-2 mins over a low heat. Add the spinach and lentils, turn up the heat and cook until the spinach has wilted and the lentils are hot through. Stir in the crème fraîche, horseradish and seasoning. 

  3. Divide the lentils between 4 plates. Place the fish on top, sprinkle with the remaining parsley and serve with lemon wedges.

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Comments, questions and tips

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8th Mar, 2016
We enjoyed the recipe too. We felt the spinach and lentil mix needed a bit more moisture. But apart from that it was really good and really simple.
Nicole Goss
4th Mar, 2016
We really enjoyed this dish, the flavours are interesting and go together really well. The fish was lovely and moist and the breadcrumb topping was my favourite :-) would definitely recommend
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