You will need
1.
FOR THE POTATOES:
400 g
new potatoes
15 g
butter
1 tbsp
finely chopped basil
black pepper
2.
FOR THE SALMON:
15 g
parsley
2 tbsp
Instant Oats
Instant Oats
The most natural weight gainer ever
9.9900
0.25
lemon, zest finely grated
2 tsp
olive oil
salt
2 tsp
wholegrain mustard
2
salmon fillets
150 g
frozen peas
Herb Crusted Salmon
Spring on a plate
These herb crusted salmon fillets get a bright green topping made of parsley, instant oats, mustard and lemon zest. Served with crushed new potatoes with butter and basil. This is a beautiful spring time dish to have as a weeknight dinner.
Preparation
-
Preheat the oven to 180C / 350 F fan (200C / 400F non-fan).
-
Place the potatoes into a large pot and cover with water and a pinch of salt. Place over a high heat and bring to the boil then turn down to simmer for 15-20 minutes until tender. Drain the potatoes then crush with a potato masher so they’re still chunky. Add the butter and basil then season with salt and black pepper, to taste.
-
Blend the parsley, oats, lemon zest, olive oil, salt and 1 tsp of the mustard until finely chopped. Brush the tops of the salmon fillets with the remaining mustard then press the parsley crust on. Place onto a baking tray and bake for 10-12 minutes until the fish easily flakes apart and is cooked through.
-
Cover the peas with boiling water in a bowl, let them sit for a minute then drain.
-
Serve the salmon with the peas and potatoes.
- Enjoy!
If you want a different take, serve the salmon with a vibrant salad like our Zoodle Salad with Peanut-Coriander Pesto instead of the peas.
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