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Lemon and Black Pepper Crusted Salmon |
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| Serves 4 |
Prep 10 mins |
Cooking 15 mins |
Easy |
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My rating |
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Ingredients |
500g baby new potatoes
1/2 lemon, zested, then cut into wedges
4 tbsp fresh white breadcrumbs
25g butter, melted plus a knob for the potatoes
1 tsp ground peppercorns
4 skinless salmon fillets
a few thyme sprigs, leaves only
cooked asparagus or other green vegetable to serve
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Heat oven to 200C/Fan 180C/ Gas
6. Wash the potatoes and place in a large pan of cold,
salted water. Cover and bring to the boil, then simmer for
15 mins until cooked
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While the potatoes cook,
combine the lemon zest, breadcrumbs, butter and
peppercorns. Put the salmon fillets in a large roasting
tin and sprinkle 1 tbsp of the crumbs on each fillet. Pop
the lemon wedges in the tin and bake for 8 - 10 minutes
until the salmon is cooked and the crumb is golden and
crunchy.
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When the potatoes are cooked,
drain in a colander and crush lightly. Add a knob of
butter, season and scatter with the thyme. Serve with
asparagus or other green vegetable.
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DAILY
DINNERS 
