Lunch recipes
- Preheat the oven to 180°C, fan 160°C, Gas Mark 4.
- In a bowl, mix the breadcrumbs with the grated Parmesan, chopped chilli, the lemon zest and the chopped herbs. Add 2 tbsp of olive oil, season and 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 mix onto the top of each salmon fillet. Place in the oven and bake for 8-10 mins or until just cooked through.
- Meanwhile, place the beans into a pan of boiling salted water and boil for 3-4 mins or until tender and then drain and refresh in cold running water to stop them cooking and to keep their vibrant green colour.
- Melt the butter in the same pan you cooked the beans in, add the beans and a squeeze of lemon juice, season well and toss to coat the beans in the lemony butter.
- Serve, garnish with a wedge of lemon to squeeze over the salmon and enjoy.
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Lemon and chilli crusted salmon
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