Salmon with a lemon and Parmesan crust


This is my favourite salmon meal of the moment. One, because it is ridicoulously simple and two, because it is incredibly tasty. I have posted two similar recipes, but this is by far the easiest. Rachel even commented on how delicious this meal was, now that's something. 

Serves 4
Mix together a good handful of white breadcrumbs, the zest and juice of a lemon, some seasoning and a couple of tablespoons of grated parmesan. Add to that a good sprinkling of olive oil just to help the mixture brown in the oven. Press the topping onto four salmon fillets in a roasting tray. Bake in the oven at 180ÂșC for approx 20 minutes until the salmon is cooked and the topping is golden and crispy.

Comments

  1. Having enjoyed this very dish not so long ago in Amble, I have decided to give it a go; admittedly substituting a slice of bread for the breadcrumbs, asparagus instead of the broccoli (pictured) and adding some parsley to the crust. Other that that it's pukka.

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