Herb Crusted Salmon
If you’ve got panko breadcrumbs to use, this one’s a winner, though any breadcrumbs will do a decent job. The rest of the ingredients are things you’ll probably have in the cupboard. For the dried herbs, just use whatever you have to hand — oregano, thyme, parsley, etc.
Would go well with some small roasted potatoes, roasted peppers, and a little salad on the side.
Tip: spice it up with a pinch of chilli flakes too!
- 1/3 cup of breadcrumbs (Panko ideally)
- 1 tbsp dried mixed herbs
- Pinch of salt
- Pinch of pepper
- 1 tbsp olive oil
- 1 tbsp Dijon mustard
- 2 salmon fillets
Preheat the oven to 200C (Fan).
In a small bowl, mix together the breadcrumbs, herbs, salt and pepper. Then pour the olive oil in and mix together until it looks like the oil has seeped into most of the crumbs. Put to one side,
On a baking tray, lay down some baking paper or tin foil and place the salmon fillets on top (skin side down).
Use a spoon to spread the Dijon mustard evenly over each of the fillets. It doesn’t need a thick layer, just make sure the fillet is covered edge to edge as this is what the breadcrumbs will stick to.
Pour the breadcrumb mix over the salmon, using your fingers to pat it down nicely into a thick crust.
Stick it in the preheated oven for 20 minutes and then enjoy!