This salmon recipe is for baked salmon with a herb crust. If looking for salmon recipes, this baked salmon recipe will be ideal.
Ingredients – Serves 2
- Salmon fillets, approx. 150g each
- Approx 50g white breadcrumbs
- 1 tablespoon parsley, chopped
- ½ tablespoon dill
- 2 tablespoons olive oil
- 2 baby vine tomatoes (approx. 6 tomatoes)
- 75g cucumber
- 1 yellow pepper
- 20g shallots
- A few small leaves cos lettuce
- Lemon oil, to drizzle
- Sea salt / pepper
Getting everything ready
- Make a little lemon oil the day before.
- Ask your fishmonger to cut the fillets from the centre of the salmon about 150g each. Skin and remove any bones, especially taking care to remove the pin bones.
- Make the fresh white breadcrumbs and place in a clean bowl.
- Wash and dry the herbs and chop finely (leave a couple of leaves of dill for the final garnish) and mix with the breadcrumbs. Season lightly.
- Wash the tomatoes and allow them to dry.
- Peel the cucumber, remove the seeds and cut the flesh into small dice.
- Cut the pepper into half, remove the seeds and cut into small dice.
- Peel and cut the shallots into very fine dice.
- Mix the cucumber, pepper and shallots in a small bowl, lightly season and add a touch of lemon oil. Cover with cling film and place in the fridge until later.
- Take a few small, crisp cos leaves and wash and dry them well.
- Pre-heat the oven to 180°C (Gas Mark 4).
- Lightly grease a baking tray with a little olive oil.
- Place the salmon fillets on the tray, brush each one with olive oil and season with a twist or two of salt and pepper.
- Coat the top of each fillet with the breadcrumbs and herb mixture, pressing down quite firmly.
- Place the salmon in the pre-heated oven and bake for about 15 minutes (the time will depend on the thickness of the fillets).
- After about 8 minutes, add the tomatoes to the tray and season and drizzle over a little olive oil.
- When cooked, remove the baked salmon from the oven and allow the salmon to rest for a few minutes.
- Place a few small, crisp cos leaves onto warmed plates. Spoon over some of the cucumber mixture and carefully lay a baked salmon fillet on top. Drizzle over a little lemon oil and garnish with a leaf or two of dill and the vine tomatoes. Serve your baked salmon immediately.
This is a great dish for those early summer days, served with baby new potatoes and fresh young vegetables.