Lemon and chilli crusted salmon
Prep:
10 mins
Cook:
15 mins
Crisp crusted salmon with tons of flavour served with buttery green beans.
75g white breadcrumbs
25g grated fresh parmesan
1 red chilli, deseeded, finely chopped
1 lemon, zest only
Large handful fresh flat-leaf parsley, chopped
Large handful of basil, chopped
2 skinless salmon fillets
2 tbsp olive oil
For the beans
125g extra fine green beans, trimmed
Knob of butter
½ lemon, zest and a squeeze of juice
½ lemon cut into wedges, for serving
Preheat the oven to 180°C / 350°F / Gas mark 4.
Mix the breadcrumbs with the grated parmesan, chopped chilli, the lemon zest and the chopped herbs.
Add 1 tablespoon of olive oil, season with salt and pepper then mix well.
Place the salmon fillets in a shallow roasting tin lined with foil, drizzle with the remaining oil, then press a little of the breadcrumb mixture on top of each salmon fillet.
Bake for 8-10 minutes or until just cooked through.
Place the beans into a pan of boiling salted water and cook for 3-4 minutes or until tender and then drain and run under cold water then drain again.
Melt the butter in the same pan, add the beans a bit of lemon juice, salt and pepper then toss to coat.
To serve, divide the beans among 2 serving plates and place the salmon fillets alongside.
Garnish with a wedge of lemon to squeeze over the salmon, if you like.
Serves
2
Preparation Time
10 minutes
Cooking Time
15 minutes
Main ingredients
Dairy, Cheese, Fish, Vegetables, Oil, Chilli, Bread
Recipe Type
Dinner, Entertaining
Level of Difficulty
Easy
