Serves 6 12 mins Prep 20 mins Cooking
Serves 6 12 mins Prep 20 mins Cooking
Per serving:
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.
