Lemon-crusted salmon with roasted new potatoes
This delicious fish topping has crunchy breadcrumbs and pine nuts with zesty lemon flavour.
Serves: 4
Preparation time: 10 minutes
Cooking time: 35 minutes
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You will need
- 500g new potatoes
- 50g Benecol® olive spread
- 30g fresh breadcrumbs
- 30g rolled oats
- 10g anchovies, drained and chopped
- 15g capers, drained and chopped
- 2 lemons, grated zest of 1, plus wedges to serves
- 2 tablespoons chives, snipped
- 25g pine nuts
- 4 x 130g salmon fillets (or 2 larger fillets cut in half)
- Asparagus, steamed, to serve
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Recipe Information
Step by step guide to making Lemon-crusted salmon with roasted new potatoes
- Preheat the oven to 200ºC, fan 180ºC, gas mark 6. Place the potatoes in a roasting tin and dot with 20g of the Benecol® olive spread. Roast for 30 minutes, shaking the pan occasionally.
- Mix together the breadcrumbs, oats, anchovies, capers, lemon zest, chives and pine nuts. Add the remaining 30g of the spread and mix to a rough paste.
- Place the salmon pieces on a non-stick baking tray and top with the breadcrumb mixture. Bake in the oven for 15-20 minutes, or until the fish is cooked through..
- Serve the salmon with the potatoes, some asparagus (or green veg of your choice) and lemon wedges.
Cook's tip: The topping is freeze-able so you could make double quantity and freeze half for use another time. It also works well on top of haddock or mackerel fillets.
Summary of customer ratings and reviews
Nutritional information for Lemon-crusted salmon with roasted new potatoes
Nutritional information for Lemon-crusted salmon with roasted new potatoes
| Nutrition type | per serving |
|---|---|
| Calories | 490 kcal |
| Total Fat | 26.9g |
| Saturated Fat | 4.4g |
| Salt | 0.7g |
| Sugar | 2.3g |