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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.
- Preheat the oven to 200°C/180°C fan/gas mark 6.
- Lay the salmon on a piece of foil or baking parchment spread across a baking tray and set aside until required.
- 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.
- Place the salmon in the oven and roast for 20-25 minutes, until cooked through.
- 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.
- Once the salmon is cooked, drizzle over a little of the dressing and serve with vegetables and any extra dressing on the side.
