Looking for a lighter summer recipe to feed the family this weekend? Here’s a quick and tasty salmon dish to enjoy outside in the sunshine.
If you can find them, try to buy wild salmon fillets in preference to the farmed ones – they taste much better, especially the Alaskan ones. Oily fish are an excellent source of protein and are high in omega 3 fatty acids, which are essential for your health, so try to include them in your diet at least once a week.
Preparation: 10 minutes
Cooking: 15 minutes
Per serving: 466 kcal, 41g protein, 8g carbs, 30g fat
- 2 x 150g (5oz) salmon fillets, skin removed
- freshly ground black pepper
- finely grated zest and juice of ½ small lemon
- 30g (1oz) stale white breadcrumbs
- 30g (1oz) walnut pieces, roughly chopped
- a small handful of parsley, woody stalks removed, then chopped
- 1 anchovy fillet, drained and finely chopped
- assorted steamed vegetables, e.g. asparagus, baby carrots, thin green beans, mangetout
- lemon wedges, to garnish
- Preheat the oven to 180°C, gas mark 4.
- Arrange the salmon fillets on a non-stick baking tray and season them lightly with freshly ground black pepper.
- In a small bowl, mix together the lemon zest and juice, breadcrumbs, walnuts, parsley and chopped anchovy. Spoon this mixture over each salmon fillet, pressing down lightly to cover it.
- Bake in the preheated oven for approximately 15 minutes, until the fish is cooked and the topping is crisp and golden brown.
- Carefully transfer the salmon fillets to two warm serving plates and serve immediately with a selection of steamed vegetables and a wedge of lemon to garnish.