Lemon and chilli crusted salmon

Prep: 10 mins
Cook: 15 mins
Lemon and chilli crusted salmon
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.


Preparation Time
10 minutes

Cooking Time
15 minutes

Main ingredients
Dairy, Cheese, Fish, Vegetables, Oil, Chilli, Bread

Recipe Type
Dinner, Entertaining

Level of Difficulty


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