Dinner · Easy
Herb-Crusted Baked Salmon with Greens
This is a perfect go-to when you want something that feels a bit special but takes almost no effort. The herb crust keeps the salmon moist, and everything is on the table in under half an hour.
Ingredients
- 2 salmon fillets (about 130g each)
- 20g ground almonds
- A small handful of fresh parsley, finely chopped
- 1 tbsp fresh dill, finely chopped (or 1 tsp dried)
- Zest of 1 lemon, plus the juice
- 1 garlic clove, crushed
- 2 tbsp olive oil, divided
- 150g tenderstem broccoli
- 100g green beans
- A large handful of spinach
- Salt and black pepper
Method
- Heat the oven to 200°C (180°C fan) and line a baking tray with baking paper.
- Mix the ground almonds, parsley, dill, lemon zest, garlic, 1 tsp of the olive oil and a pinch of salt and pepper.
- Place the salmon skin-side down on the tray and press the herb mixture firmly over the top of each fillet.
- Bake for 15–18 minutes, until the salmon flakes easily and is opaque all the way through.
- Meanwhile, steam or boil the broccoli and green beans for 4–5 minutes until just tender. Drain, then toss with the spinach so it wilts in the heat.
- Whisk the remaining olive oil with a squeeze of lemon juice and a pinch of salt, and toss through the greens. Serve with the salmon.
Tips
- Make it go further: add new potatoes or a scoop of quinoa if you’re extra hungry.
- No fresh herbs? Dried mixed herbs work. Use about 1 tsp.
- Nut-free: swap the ground almonds for breadcrumbs, using gluten-free ones if needed.
Calories are an approximate guide per serving and will vary with the exact ingredients you use. Check labels if you’re cooking for allergies or intolerances.