Herb Crusted Salmon

This recipe features in these meal plans: Lower Calorie Suppers 2, Summer Treats.

Salmon in a Parmesan and parsley crust with new potatoes and a watercress salad.


  • 4 salmon fillets
  • 1 bunch of spring onions, finely sliced
  • 2 limes, one halved and juiced, one cut into 4 wedges
  • 150g of watercress
  • 6 medium new potatoes (approx 70g each), quartered
  • 50g of Parmesan cheese, grated
  • 3 tbsp breadcrumbs
  • 75ml of olive oil (5 tbsp)
  • 4 tbsp fresh parsley, finely chopped
  • 1 tbsp white wine vinegar
  • Serves: 4
  • Course: Main Course
  • Preparation time: 15 mins
  • Cooking time: 20 mins
  • Oven temp: 180c
  • Price per person: £3.81
  • Store cupboard: Cook's
  • Calories per serving: 727
  • 5-a-day per serving: 1.3
  • Print Recipe
Herb Crusted Salmon photo

366 cooks think so


  1. Preheat the oven. Mix together the breadcrumbs, parsley, Parmesan cheese, the juice of one lime and 2 tbsp olive oil. Season generously with pepper.
  2. Place the salmon fillets skin-side down on a baking tray and carefully spoon the herb crust onto the top. Bake in the oven for 10-15 minutes, or until the salmon is cooked through and the breadcrumbs are golden brown.
  3. Meanwhile, cook the potatoes in lightly salted boiling water for 10 minutes, or until tender.
  4. While the potatoes and salmon are cooking, prepare a vinaigrette for the salad. Mix together the white wine vinegar and 3 tbsp olive oil, season with salt and pepper and set aside.
  5. Drain the potatoes and season generously with salt and pepper. Toss the watercress and spring onions with the dressing. Serve the salad and potatoes immediately with the salmon and lime wedges.

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