Baked salmon with lemon herb crust and roast asparagus

Name: Baked salmon with lemon herb crust and roast asparagus
Total time: 30 min
Cuisine: British
Ingredients: 4 salmon fillets, about 140 g each; 60g gluten free breadcrumbs; 2 tbsp fresh parsley, chopped; 1 tbsp fresh dill, chopped; 1 lemon, zested and juiced; 2 tbsp olive oil; 1 tbsp Dijon mustard, check it is gluten free; 300g asparagus, woody ends snapped off

Salmon under a crunchy lemon and herb topping, baked with asparagus on the side.

Time30 min
LevelEasy
Costabout £3.25 a head
Oven200°C (180°C fan)

4 servings

Ingredients

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4salmon filletsabout 140 g each
60 ggluten free breadcrumbs
2 tbspfresh parsleychopped
1 tbspfresh dillchopped
1lemonzested and juiced
2 tbspolive oil
1 tbspDijon mustardcheck it is gluten free
300 gasparaguswoody ends snapped off

Method

1
Heat the oven to 200°C (180°C fan).
2
Mix the breadcrumbs, herbs, lemon zest and half the oil with a pinch of black pepper.
3
Lay the salmon on a lined tray and brush the tops with the mustard. Press the herb mixture on top.
4
Toss the asparagus with the remaining oil and lemon juice and spread round the salmon.
5
Bake for 12 minutes until the crust is golden and the salmon flakes easily.
12 min
6
Serve straight from the tray.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.