Crusted Baked Salmon with Minty New Potatoes

Serves 6 12 mins Prep 20 mins Cooking


  • 1 salmon side
  • 6 slices of bread, cut into squares with crusts removed
  • 1 lemon zest
  • 1 tbsp Very Lazy Chopped Garlic
  • 2 tsps of cracked black pepper
  • 60g parsley, stalks removed
  • 80g butter, melted
  • 3 sprigs of thyme leaves
  • 1 tsp Dijon mustard
  • 400g new potatoes
  • 2 asparagus bunches
  • 1/2 bunch mint leaves (seperate the leaves and keep the stalks)
  • 1 lemon wedge (optional)

Crusted Baked Salmon with Minty New Potatoes

Serves 6 12 mins Prep 20 mins Cooking

Per serving:

  • kcal
  • fat
  • saturates
  • carbs
  • sugars
  • fibre
  • protein
  • salt

Cooking Steps

  • 1

    Remove the salmon from the fridge and place on a lined baking tray. Season the flesh with salt and pepper and brush mustard over the fish.

  • 2

    In a food processer, blend the white bread, parsley & seasoning together until a fine breadcrumb texture is achieved. Add the lemon zest, garlic, thyme, black pepper and half of the melted butter. Blend until combined.

  • 3

    Cover the salmon with the breadcrumbs, allowing the mustard to act as the glue to stick the crust to the salmon. Then place on one side. Pre-heat an oven to 220C/200C/Gas 8.

  • 4

    Boil the new potatoes in seasoned water, with the mint stalks, for 15–20 mins until cooked through. Then drain.

  • 5

    Place the salmon in the pre-heated oven for 12–18 mins, until cooked through and the crust has started to turn golden brown. Remove from the oven and allow to rest.

  • 6

    Blanch the asparagus in salted boiling water for 5 mins until soft, but still with a bit of a snap!

  • 7

    Melt the remaining butter and add, along with seasoning and the shredded mint, to the new potatoes. Roll around to cover.

  • 8

    Serve on a large plate, with lemon for garnish.

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