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Nutrition: per serving

  • kcal346
    low
  • fat15g
  • saturates5g
  • carbs33g
  • sugars2g
  • fibre3g
  • protein17g
  • salt0.5g
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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.

Recipe from Good Food magazine, June 2015

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Comments, questions and tips (4)

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Overall rating

A star rating of 4.8 out of 5.11 ratings

Foodie_fan

Delicious and really easy to make.

I live alone so I did the full recipe for the breadcrumbs and put the leftover breadcrumbs in a freezer bag in the freezer (minus the butter) to use at a later date. Highly recommend this as a quick, healthy meal.

I used wheat, spelt and rye bread for the…

matthollings avatar

matthollings

A star rating of 5 out of 5.

Really is the stated prep and cook time! Hits our table regularly.

Independent_missy

A star rating of 5 out of 5.

Very nice super easy and quick meal!

elsasifb

A star rating of 5 out of 5.

This recipe is so juicy and so full of energi at the same time! Salmon tasted like heaven With that crust on top and the potatoes were Perfect! I Cant wait to make that one again!

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