Herb Crusted Salmon

This Nadia Lim inspired dish is a delicious and easy way to enjoy salmon with the added flavours of the herbed crust. Gluten free option available.

Herb Crusted Salmon

Servings

4

servings
Prep time

10

minutes

Ingredients

  • 4 x 120-150g salmon fillets de-boned (at room temperature)

  • ¼ cup fresh parsley, very finely chopped

  • 1 Tbsp capers, finely chopped

  • 1 lemon, finely grated zest

  • 1 clove garlic, minced

  • ¼ cup panko or other dried breadcrumbs (use gluten free if necessary)

  • 3 Tbsp parmesan cheese, finely grated

  • 1 tsp Dijon mustard mixed with 1 tsp extra virgin olive oil

  • Extra-virgin olive oil to drizzle

  • To serve
  • 1 lemon cut into wedges

  • Steamed broccoli or other green vegetables

Directions

  • Preheat oven grill to high. Line a baking or oven tray with baking paper.
  • Mix parsley, capers, lemon zest, garlic, breadcrumbs and parmesan cheese together.
  • Pat salmon fillets dry with paper towels and place, skin-side-down, on prepared tray. Spread Dijon mustard mixture on top of salmon, dividing equally. Sprinkle the crumb mixture over the top, packing it on lightly. Drizzle with a little extra-virgin olive oil. Place in the oven (on the middle shelf) to cook for 5-6 minutes or until crust is golden and salmon is just cooked through. Watch it carefully to make sure it doesn’t burn as some oven grills can be extremely hot!
  • Serve with steamed broccoli or other green vegetables, and a wedge of lemon to squeeze over just before eating.

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