Pepper & lemon crusted salmon with asparagus

Pepper & lemon crusted salmon with asparagus

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(12 ratings)

Prep: 15 mins Cook: 15 mins


Serves 4
Eating salmon is a great way to get omega-3 in your diet

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal459
  • fat29g
  • saturates10g
  • carbs17g
  • sugars2g
  • fibre2g
  • protein33g
  • salt0.65g
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  • 400g pack asparagus



    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 1 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…

  • 4 salmon fillets, about 140g/5oz each, skinned



    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • 2 lemons



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

  • 50g butter, melted



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 6 tbsp coarse breadcrumb
  • 1 tbsp coarsely ground or crushed peppercorn
  • small bunch chives, chopped to serve


  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.

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Comments, questions and tips

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27th Mar, 2017
Family loved this.
16th Oct, 2015
I am doing this with food, I can't wait. Salmon is my favourite fish!
23rd Jul, 2015
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!
31st May, 2015
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!
15th Dec, 2012
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.
12th Aug, 2011
I used courgettes instead of asparagus and was super tasty!
19th Jun, 2010
Easy and very tasty
26th Apr, 2009
Delicious, I serve it with new potato salad, plates clean every time!
9th Jul, 2008
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
28th May, 2008
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.


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