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Lemon and chilli crusted salmon
5.0 (306 reviews)
A light meal that's quick enough for a midweek dinner, and impressive enough to serve to guests. Zesty lemon, creamy parmesan and a chilli kick served on succulent Omega-rich salmon. All on the table in less than 20 minutes.
Total Time10
Servings2
550
Caloriesper servingNutrition Information
550
Calories
37 grams fat
Fat
17.1 grams carbohydrate
Carbs
38.5 grams protein
Protein
2.5 grams fibre
Fiber
2 grams sugar
Sugar
Ingredients
For the salmon
- 75g natural white breadcrumbs
- 25g grated Parmesan
- 1 red chilli, deseeded, finely chopped
- 1 lemon, zest only
- large handful fresh flat-leaf parsley, chopped
- large handful of basil, chopped
- 4 skinless salmon fillets
- 4 tbsp olive oil
For the beans
- 250g extra fine green beans, trimmed
- 25g butter
- ½ lemon, zest and a squeeze of juice
- 1 lemon cut into wedges, for serving
Instructions
- 1Preheat the oven to 180°C, fan 160°C, Gas Mark 4.
- 2For the salmon, in a bowl, mix the breadcrumbs with the grated parmesan, chopped chilli, the lemon zest and the chopped herbs. Add the remaining 2 tbsp of olive oil, season and mix well.
- 3Place the salmon fillets in a shallow roasting tin lined with foil, drizzle with the remaining oil, then press a little of the breadcrumb mix onto the top of each salmon fillet. Place in the oven and bake for 8-10 mins or until just cooked through.
- 4Meanwhile, for the beans, place the beans into a pan of boiling salted water and boil for 3-4 mins or until tender and then drain and refresh in cold running water to stop them cooking and to keep their vibrant green colour.
- 5Melt the butter in the pan you have cooked the beans in, add the beans and a squeeze of lemon juice, season well and toss to coat the beans in the lemony butter.
- 6To serve, divide the beans among 4 serving plates and place the salmon fillets alongside. Garnish with a wedge of lemon to squeeze over the salmon, if you like.