Lunch recipes

Lemon and chilli crusted salmon

  1. Preheat the oven to 180°C, fan 160°C, Gas Mark 4.
  2. In a bowl, mix the breadcrumbs with the grated Parmesan, chopped chilli, the lemon zest and the chopped herbs. Add 2 tbsp of olive oil, season and mix well.
  3. Place the salmon fillets in a shallow roasting tin lined with foil, drizzle with the remaining oil, then press a little of the breadcrumb mix onto the top of each salmon fillet. Place in the oven and bake for 8-10 mins or until just cooked through.
  4. Meanwhile, place the beans into a pan of boiling salted water and boil for 3-4 mins or until tender and then drain and refresh in cold running water to stop them cooking and to keep their vibrant green colour.
  5. Melt the butter in the same pan you cooked the beans in, add the beans and a squeeze of lemon juice, season well and toss to coat the beans in the lemony butter.
  6. Serve, garnish with a wedge of lemon to squeeze over the salmon and enjoy.

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Lemon and chilli crusted salmon

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