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Side of salmon with a herb and mustard crust

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Ingredients

For the salmon side

1 kg kg salmon sides salmon side
30 g g breadcrumbs breadcrumbs
preferably fresh
1 lemons lemon
zested and juice reserved for the dressing
1 handfuls handful parsley parsley
finely chopped
1 tbsp tbsp wholegrain mustard wholegrain mustard

For the dressing

30 g g butter butter
melted
3 tbsp tbsp dill dill

Side of salmon with a herb and mustard crust

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0:40 min
(19)

Method

This salmon recipe makes a fantastic centerpiece to an Easter meal, whether for a Good Friday lunch or as a great alternative to lamb. Serve with roasted potatoes and grilled spring vegetables for an impressive seasonal feast.

  1. Preheat the oven to 200°C/180°C fan/gas mark 6.
  2. Lay the salmon on a piece of foil or baking parchment spread across a baking tray and set aside until required.
  3. For the crust, mix the butter and breadcrumbs together in a bowl and add the lemon zest, herbs and mustard. Stir well to combine, then spread the breadcrumb mixture evenly over the salmon.
  4. Place the salmon in the oven and roast for 20-25 minutes, until cooked through.
  5. Meanwhile, prepare the lemon dressing. Place the butter in a small saucepan and add the reserved lemon juice. Whisk together until fully incorporated, then remove from the heat and stir through the dill.
  6. Once the salmon is cooked, drizzle over a little of the dressing and serve with vegetables and any extra dressing on the side.

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