- Serves: 2
- Cook Time: 20 minutes
- Prep Time: 10 minutes
- Effort: easy
- olive oil, for greasing, combining and frying
- 2 line-caught salmon, skinned
- 2 slices sourdough rye bread, crumbled
- 1 small bunches fresh coriander, chopped (reserve a few sprigs for garnish)
- 1 small bunches flat leaf parsley, chopped
- 1/2 lemon, juice only
- 1 handfuls freshly grated parmesan
- 2 rashers smoked bacon, chopped
- 1 small red onion, chopped
- 400 g can green lentils, drained
- lemon wedges
- rocket and watercress
Tips and Suggestions
Jess and Laura suggest that a refreshing bowl of their Miso Soup would make a great light and healthy starter before this dish.
1. Preheat the oven to 180C/gas 4. Lightly oil a baking pan and put the salmon fillets into it.
2. In a bowl, combine the breadcrumbs, chopped herbs, most of the lemon juice (reserving a little for dressing), the parmesan, a pinch of salt and freshly ground black pepper and enough olive oil to combine the mixture.
3. Press a good thick layer of the mixture onto each fish fillet. Bake for 15 minutes or until the fish is cooked right through and the topping is crispy.
4. While the fish is cooking, fry the bacon and onion in a little olive oil for 5 minutes until the onion is soft. Add the lentils and warm through.
5. To serve, divided the lentils between 2 plates, lay the crispy salmon on top, garnish with the reserved coriander sprigs and add lemon wedges. Dress the salad leaves with the reserved lemon juice and a little salt and put a big handful on each plate.
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