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Lemon & black pepper crusted salmon

Lemon & black pepper crusted salmon

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

This simple, speedy fish dish combines contrasting textures of succulent salmon fillets with a crunchy breadcrumb topping

Nutrition: per serving
HighlightNutrientUnit
low inkcal346
fat15g
saturates5g
carbs33g
sugars2g
fibre3g
protein17g
salt0.5g
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Ingredients

  • 500g baby new potatoes
  • zest ½ lemon , then cut into wedges
  • 4 tbsp fresh white breadcrumbs
  • 25g butter , melted, plus a knob for the potatoes
  • 1 ½ tsp coarsely ground peppercorns
  • 4 skinless salmon fillets
  • a few thyme sprigs , leaves only
  • cooked broccoli or spring greens , to serve

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.

Goes well with

Recipe from Good Food magazine, June 2015

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A star rating of 4.8 out of 5.11 ratings
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