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Lemon Crusted Salmon

A mixture of lemon and salmon to create a unique flavour.
Serves 4
Preparation time
65 min
  • 500g
    new potatoes , halved if large
  • Olive Spread
  • For the crust:
  • 30g
    fresh breadcrumbs
  • 30g
    rolled oats
  • 10g
    anchovies drained and chopped
  • 15g
    capers drained and chopped
  • 1
    lemon Finely grated zest
  • 2tbsp
    snipped chives
  • 25g
    pine nuts
  • 30g
    Olive Spread
  • 3 pcs x 130g
    salmon fillet pieces
  • Steamed asparagus or peas to serve
  • Lemon wedges to serve
  1. Preheat the oven to Gas Mark 6/200ºC/fan oven 180ºC. Place the potatoes in a roasting tin and dot with the Benecol® Olive Spread. Roast for 30 minutes, shaking the pan occasionally.
  2. Mix together the breadcrumbs, oats, anchovies, capers, lemon zest, chives and pine nuts. Add the Benecol® Olive Spread and mix to a rough paste. Place the salmon pieces on a non-stick baking tray and top with the breadcrumb mixture. Bake in the oven for 15-20 minutes.
  3. Serve the salmon with the potatoes, some asparagus or peas and lemon wedges for squeezing over.