Lemon & Parmesan Crusted Organic Salmon

Celebrate Organic September with this quick and delicious recipe

This simple dish makes the most of all the lovely flavour of our Organic salmon fillets and is perfect for early autumn.  Keep the organic theme by using as many organic ingredients as possible!

Ingredients

  • 2 BigFish Organic salmon fillets

    skins removed

  • 60g Wholemeal bread

    Any good quality organic loaf

  • 20g Parmesan cheese

    Finely grated, use organic if you can find it!

  • Zest of half an organic lemon
  • Seasoning

    Fresh black pepper and sea salt

  • Fresh herbs

    to garnish, we used parsley

  • For the chips

  • 4 small sweet potatoes

    Scrubbed clean and cut into wedges

  • A drizzle of olive oil
  • Dried chilli powder

Method

  • 1.

    Preheat the oven to gas mark 6/200°C.  Line a shallow baking tray with baking paper.

  • 2.

    Now crumble the bread into a food processor bowl, together with the lemon zest, parmesan and a good measure of seasoning.  Blend the mixture until you have a nice crumb.

  • 3.

    Put the salmon fillets on a baking tray and top with the breadcrumb mixture

  • 4.

    Now put the sweet potato wedges on the same tray and add a little little olive oil, plus a sprinkle of chilli powder to taste and salt and fresh black pepper.  Turn the potatoes to make sure they’re evenly coated.

  • 5.

    Put the tray in the centre of the oven.  Turn the potato wedges after 10 minutes or so to help them crisp up.

  • 6.

    When the fish is cooked through and the crumb golden (20-25 minutes), take the tray out and serve.  We recommend serving with some healthy green veg (we like Lincolnshire peas!) and a wedge of lemon, maybe some ketchup or mayo on the side!

  • “Our Organic salmon really is the best and recipe really celebrates all the flavour and succulent quality of this fish.”

    Louise Coulbeck, director and cook

With thanks to Tastefully Vikkie for the inspiration.

Preparation Time

5 minutes

Cooking Time

30-25 minutes

Serves

2