I’m not the biggest of fish fans – I have a thing about finding tiny bones in them which puts me off certain types – but there are some fish I love and Salmon is one of them. It’s really versatile and great for making quick dishes that are brilliant to make when you’ve had a long, busy day.
This dish is one that’s not only quick, but it’s healthy and flavoursome too and you can tailor it your own way – I’ve used wholemeal breadcrumbs, but you could use white, golden or panko. You can mix it up and use different herbs. If you don’t have fresh herbs, then dried herbs will work as well, but you may need to use a little more oil. But, as always, a recipe is just a guideline – don’t be afraid to experiment with your flavours!
Herb-crusted Salmon
Print RecipeIngredients
- 2 x Salmon Fillets
- 100g Wholemeal Bread
- 5g Fresh Flat-Leaf Parsley
- 5g Fresh Basil
- 5g Fresh Coriander
- 1 tsp Sea Salt
- 1 tsp Black Pepper
- 2 tbsp Extra Virgin Olive Oil
Instructions
Pre-heat an oven to 200°C (180°C Fan)/390°F/Gas Mark 6.
Tear up the wholemeal bread into chunks and pop it into a food processor and blitz until they become fine breadcrumbs.
Now add in the fresh herbs, olive oil plus the salt and pepper and blitz again until well combined.
Take the herb mixture and layer onto the top of the salmon fillet.
Place onto a non-stick baking sheet and bake in the oven for 12 minutes until the salmon is cooked and the herb mixture is golden and crisp.
