Herb crusted salmon
Serves 8-10
This is a wonderfully simple way to feed a crowd. The crumb topping adds a lovely crunch.
Gf Chocolate Panforte Photo: supplied
Ingredients
- 1 side salmon
- 1 cup panko breadcrumbs
- 1 ½ packed cups fresh herbs (I used parsley and basil)
- Zest of 1 lemon
- ½ teaspoon fine sea salt
- Olive oil spray
Method
Preheat to oven to 180 degrees Celsius (or a bit higher if you know that your oven doesn’t run very hot).
Take the salmon from the fridge 30 minutes before you’ll be cooking it.
Place the breadcrumbs, herbs, lemon zest and salt into a food processor. Blitz until the herbs are well chopped.
Lay the salmon skin-down on an oven-proof tray double lined with baking paper. Spoon the breadcrumbs on top. You may not need all the crumb topping (depending on the size of your salmon). Spray liberally with olive oil. Roast for 20 - 25 minutes. Do not overcook!! You really want the salmon to be just-cooked and moist.
Remove from the oven and use the baking paper to carefully transfer to your serving dish. Leave to rest for 10 minutes. Serve immediately or allow to cool to room temperature. Serve with dill yoghurt and citrus wedges.
Leftover salmon will last up to 3 days in an airtight container in the fridge.
