Photo of Salmon fillets with a ginger & lemongrass crust by WW

Salmon fillets with a ginger & lemongrass crust

Points® value
Total Time
35 min
20 min
15 min
Topping fish fillets with a tasty crust is an easy way to give them more interesting textures and flavours.


Lemon grass stems

½ individual, outer layer removed and the rest very finely chopped

White rice, microwaveable

250 g, basmati

Root Ginger

2 inch slice(s)

Coriander, fresh

1 tablespoon(s), finely chopped, plus extra to serve

Olive Oil

1 teaspoon(s)

Breadcrumbs, dried

20 g, we used panko

Salmon, raw

4 fillet(s), medium

Calorie controlled cooking spray

4 spray(s)

Broccoli, raw

300 g, Tenderstem

Pak Choi

150 g, quartered

Soy Sauce

½ tablespoon(s)

Oyster sauce

1 tablespoon(s)

Peas, fresh or frozen

150 g


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Mix the lemongrass, ginger, garlic, coriander, olive oil and breadcrumbs together and season well. Put the salmon fillets onto a baking sheet lined with baking paper and top with the panko crust. Mist with cooking spray and bake for 12-15 minutes until cooked through.
  2. Meanwhile, cook the broccoli in a pan of boiling water for 2 minutes, then add the pak choi for another 2 minutes. Remove all the veg with a slotted spoon, keeping the water, and toss with the soy and oyster sauces.
  3. Add the peas to the boiling water and cook for 2-3 minutes until tender. Meanwhile, microwave the rice to pack instructions, then stir the peas into the rice. Spoon onto plates, then top with the salmon and serve with the broccoli and pak choi.