Lemon & black pepper crusted salmon



Baby new potatoes 500g

Zest ½ lemon, then cut into wedges

Fresh white breadcrumbs 4 tbsp.

Butter, melted, plus a knob for the potatoes 25g

Coarsely ground peppercorns 1½ tsp.

Skinless salmon fillets 4

A few thyme sprigs, leaves only

Cooked broccoli or spring greens , to serve



Heat oven to 200C/180C fan/gas 6. Wash the potatoes and place in a large pan of cold, salted water. Cover and bring to the boil, then simmer for 15 minutes until cooked.

While the potatoes cook, combine the lemon zest, breadcrumbs, butter and peppercorns. Put the salmon fillets in a large roasting tin and sprinkle 1 tbsp. of crumbs on each fillet. Pop the lemon wedges in the tin and bake for 8-10 minutes until the salmon is cooked and the crumb is golden and crunchy.

When the potatoes are cooked, drain in a colander and crush lightly. Add a knob of butter, season and scatter with the thyme. Serve with broccoli or spring greens.

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