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.
Side of salmon with a punchy herb and mustard crust
Ingredients
6
servings
-
For the salmon side
- 1 kg salmon side
- 30 g breadcrumbs preferably fresh
- 1 lemon zested and juice reserved for the dressing
- 1 handful parsley finely chopped
- 1 tbsp wholegrain mustard
-
For the dressing
- 30 g butter melted
- 3 tbsp dill
Preparation
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.