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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 punchy herb and mustard crust
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40 min
(42)
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.
