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.
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.
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.
Free Body Check
Want to improve your nutrition? Our Body Check will help!
- Personal BMI Calculation
- Helpful nutrition advice
- Products to help hit your goal