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Photo of Salmon with chilli and herb crust by WW

Salmon with chilli and herb crust

Points® value
Total Time
40 min
20 min
20 min
Fresh herbs and juicy citrus bring out the flavour of whole-baked salmon. Add salty capers and chopped chilli and you have a simple-to-prepare stylish meal.


Skinless salmon, cooked without added fat

1000 g, (1.2kg whole) scaled and cleaned

Olive oil

1 tbs

Fresh flat-leaf parsley

1 tbs, coarsely chopped

Fresh mint

1 tbs, coarsely chopped

Fresh dill

2 tsp, finely chopped


1 clove(s), crushed

Capers, rinsed, drained

2 tsp, coarsely chopped

Fresh red chilli

1 whole, deseeded, thinly sliced


1 bunch(es), halved lengthways


1 bunch(es)

Fresh lemon rind

2 tsp, grated

Pine nuts

2 tsp, toasted


1 medium, wedges, to serve


  1. Preheat oven to 120°C or 100°C fan-forced. Line a large baking tray with baking paper. Place salmon fillet on prepared tray. Cover with a layer of baking paper and loosely seal edges. Bake for 20 minutes or until salmon is cooked to your liking.
  2. Meanwhile, combine oil, parsley, mint, dill, garlic, capers and chilli in a medium bowl and set aside. Boil, steam or microwave broccolini and asparagus until just tender. Drain, then place broccolini and asparagus into a medium bowl. Add rind and pine nuts, tossing well to combine.
  3. Open baking paper on top of fish. Using 2 spatulas or gloved hands, carefully turn fish over, transferring onto serving plate. Peel away skin. Sprinkle over herb mixture, then serve fish with lemon wedges and broccolini and asparagus on the side.


TIP: The cooking time will vary, depending on the thickness of fish. The chilli & herb mixture can also be sprinkled over roasted or grilled chicken or beef fillet.