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.

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

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