Herb Crusted Salmon

This recipe works in combination with: Basil & Bacon Wrapped Chicken, Harissa Turkey Burgers, Turkey & Tomato Tagine. This recipe features in these meal plans: Low Fat Suppers.

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


  • 1 lime, halved
  • 3 medium new potatoes (approx 70g each), quartered
  • 75g of watercress
  • 2 salmon fillets
  • half a bunch of spring onions, finely sliced
  • 25g of Parmesan cheese, grated
  • 1 tbsp breadcrumbs
  • 2 tbsp fresh parsley, finely chopped
  • 3 tbsp olive oil
  • 2 tsp white wine vinegar
  • Serves: 2
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 20 mins
  • Oven temp: 180c
  • Price per person: £3.73
  • Store cupboard: Cook's
  • Calories per serving: 522
  • 5-a-day per serving: 1.3
  • Print Recipe
Herb Crusted Salmon photo

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  1. Preheat the oven. Cook the potatoes in lightly salted boiling water for 10 minutes, or until tender. Drain and season generously with salt and pepper.
  2. Meanwhile, mix together the breadcrumbs, parsley, Parmesan cheese, juice from half of the lime and 1 tbsp olive oil. Season generously with pepper.
  3. 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.
  4. Meanwhile, to make the dressing, mix together the white wine vinegar and 2 tbsp olive oil. Season generously with salt and pepper. Toss the watercress and spring onions with the dressing.
  5. Serve the salmon with the dressed salad and boiled new potatoes. Garnish with lime wedges.

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