Lemon & black pepper crusted salmon
Serves 4
Easy
Prep:
Cook:
This simple, speedy fish dish combines contrasting textures of succulent salmon fillets with a crunchy breadcrumb topping
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- 500g baby new potatoes
- zest ½ lemonthen cut into wedges
- 4 tbsp fresh white breadcrumbs
- 25g buttermelted, plus a knob for the potatoes
- 1 ½ tsp coarsely ground peppercorns
- 4 skinless salmon fillets
- a few thyme sprigsleaves only
- cooked broccoli or spring greensto serve
Nutrition: per serving
- kcal346low
- fat15g
- saturates5g
- carbs33g
- sugars2g
- fibre3g
- protein17g
- salt0.5g
Method
step 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.
step 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.
step 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.
