Salmon with chilli and herb crust
1
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 8 • Difficulty: Easy
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.
Ingredients
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
Garlic
1 clove(s), crushed
Capers, rinsed, drained
2 tsp, coarsely chopped
Fresh red chilli
1 whole, deseeded, thinly sliced
Broccolini
1 bunch(es), halved lengthways
Asparagus
1 bunch(es)
Fresh lemon rind
2 tsp, grated
Pine nuts
2 tsp, toasted
Lemon(s)
1 medium, wedges, to serve
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.