
The recipe was added to your favourites
Show your favouritesThe recipe was removed from your favourites
Show your favouritesAn error occurred, please try again
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 |
Add ingredients to existing shopping list or create new one
Create new shopping listSide of salmon with a punchy herb and mustard crust
This recipe was liked
This recipe was disliked
An error occurred, please try again
Method
This rich, buttery and zingy side of 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 two portions of your favourite vegetables on the side.
- 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 for crispiness together in a bowl and add the lemon zest for zing, herbs and mustard for punch. 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 for richness 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.