Lemon crusted salmon

A mixture of Lemon and Salmon to create a unique flavour.

Preparation time 15 minutes
Cooking time 50 minutes

Serves 4


500g new potatoes , halved if large

Olive Spread

For the crust:

30g fresh breadcrumbs

30g rolled oats

10g anchovies drained and chopped

15g capers drained and chopped

1 x lemon Finely grated zest

2 tbsp snipped chives

25g pine nuts

30g Olive Spread

3 x 130g salmon fillet pieces

Steamed asparagus or peas to serve

Lemon wedges to serve

cooking instructions


Step 1

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.

Step 2

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.

Step 3

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

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