Lemon crusted salmon

serves 4
15m prep | 30m cook
0.8 per serving


A mixture of Lemon and Salmon to create a unique flavour. One serving contains 0.8g of your daily requirement of 1.5-3g of plant stanols.


  • 500g new potatoes, halved if large
  • 20g Benecol® Olive Spread
  • For the crust:
  • 30g fresh breadcrumbs
  • 30g rolled oats
  • 10g anchovies, drained and chopped
  • 15g capers, drained and chopped
  • Finely grated zest 1 lemon
  • 2 tbsp snipped chives
  • 25g pine nuts
  • 30g Benecol® Olive Spread
  • 4 x 130g pieces, salmon fillet
  • Steamed asparagus or peas to serve
  • Lemon wedges to serve


01. Preheat the oven to Gas Mark 6/200ºC/fan oven 180ºC. Place the potatoes in a roasting tin and dot with the Benecol® Olive Spread. Roast for 30 minutes, shaking the pan occasionally.

02. Mix together the breadcrumbs, oats, anchovies, capers, lemon zest, chives and pine nuts. Add the Benecol® Olive 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.

03. Serve the salmon with the potatoes, some asparagus or peas and lemon wedges for squeezing over.