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Greatest plates · Main
Herb-crusted salmon with roast potatoes and lemon
Salmon fillets under a golden herb-and-mustard crust with lemony roast potatoes and blistered tomatoes. Fresh, Mediterranean and easy.
Serves 4Prep 15 minCook 35 minFish
Containsgluten · fish · mustard
Protein 28%Carbs 26%Fat 46%
About 650 kcal a serve — 45 g protein, 42 g carbs, 33 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Roast the potatoes
200°CToss the halved baby potatoes with 2 tbsp olive oil and salt on a tray and roast at 200°C for 20 minutes.
On the trayOn the tray →
20 min · 200°C
Make the crust
Mix allMix the breadcrumbs, parsley, dill, garlic, lemon zest, mustard and remaining olive oil into a rough paste.
What goes inMix all →
Crust the salmon
CrustPlace the salmon fillets on a lined tray and press the herb crust firmly over the top of each.
On the trayOn the tray →
Roast together
RoastAdd the salmon and cherry tomatoes to the oven with the potatoes and roast for a further 12-15 minutes until the salmon flakes and the crust is golden.
Into the ovenInto the oven →
15 min · 200°C
Serve
ServeServe the salmon with the roast potatoes, tomatoes and lemon wedges to squeeze over.
What goes inPlate up →
Cook's noteDon't overbake the salmon — pull it out when it just flakes. A crisp green salad alongside rounds it out nicely with the potatoes and a squeeze of lemon.
Estimated per serve
650 kcal · 45 g protein · 42 g carbs · 33 g fatestimates, within ~10%
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