Salmon Fillets with Bread Crust and Tomatoes


Salmon Fillets with Bread Crust and Tomatoes

Ready in: 30 minutes
Yield: 4 servings

18 oz (500 g) salmon fillets
10 (350 g) tomatoes
1 pinch of salt
1 pinch of freshly ground pepper
3 tablespoons of sunflower oil
1 bunch of rocket

1. Preheat the oven to 400 °F. Line a baking sheet with crumpled foil.

2. Wash and drain the tomatoes and herbs. Pat dry with kitchen paper. Cut off the stem ends. Cut the tomatoes in half. Finely chop the dill and parsley. Melt the butter in a small pan and set aside to cool.

3. Season the salmon with salt and pepper. Heat the sunflower oil in a large non-stick frying pan over medium heat. When sizzling, add the salmon fillets and cook for 30 seconds on each side.

 

For the crust:

2 tablespoons juice from 1 lemon
3 oz (90 g) white bread crumbs
1 handful of dill
1 handful of parsley
2 tablespoons of butter
1 pinch of salt

1. Combine the butter, chopped herbs, lemon juice, salt ,and the bread crumbs in a big bowl. Stir to mix.

 

Arranging the dish:

1. Arrange the tomatoes and salmon fillets on the foil. Pat on the bread crumbs mixture in a thick even layer on the salmon fillets. Sprinkle the tomato halves lightly with the bread crumb mixture.

2. Bake in the preheated oven for 13-15 minutes or until golden brown. Serve garnished with fresh lemon slices and rocket.

Per serving:

Energy: 483 kcal / 2021 kJ
Fat: 31 g
Carbohydrates: 19,2 g
of which sugars: 3,9 g
Protein: 29,2 g
Fibre: 2,5 g


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