Lemon and Chilli Crusted Salmon

lemon and herb crusted salmon

This delicious citrus and chilli herb crust is a great way to add another level of flavour to your fresh fillet of salmon. 

Prep time: 5 minutes

Cook time: 15 minutes

Servings: 2 people


Preheat the oven to 180°C/fan160°C/Gas Mark 4.

For the salmon, in a bowl, mix the breadcrumbs with the grated parmesan, chopped chilli, the lemon zest and the chopped herbs.

Add the remaining 2 tbsp of olive oil, season and mix well.

Place the salmon fillets in a shallow roasting tin lined with foil, drizzle with the remaining oil, then press a little of the breadcrumb mix onto the top of each salmon fillet.

Place in the oven and bake for 8-10 minutes or until just cooked through.

Meanwhile, for the beans, place the beans into a pan of boiling salted water and boil for 3-4 minutes or until tender and then drain and refresh in cold running water to stop them cooking and to keep their vibrant green colour.

Melt the butter in the pan you have cooked the beans in, add the beans and a squeeze of lemon juice, season well and toss to coat the beans in the lemony butter.

To serve, divide the beans among 4 serving plates and place the salmon fillets alongside.

Garnish with a wedge of lemon to squeeze over the salmon, if you like.


75g fresh white breadcrumbs
25g grated fresh Parmesan
1 red chilli, deseeded, finely chopped
1 lemon, zest only
large handful fresh flat-leaf parsley, chopped
large handful of basil, chopped
4 skinless salmon fillets
4 tbsp olive oil

For the Beans

250g extra fine green beans, trimmed
25g butter
1/2 lemon, zest and a squeeze of juice
1 lemon cut into wedges, for serving