Salsa Verde Baked Salmon with Herby Crumb & Ribbon Salad
Ingredients
720g salmon fillet
¼ cup salsa verde
1 cup panko breadcrumbs
2-3 tablespoons finely grated lemon zest
¼ cup fresh chopped herbs – parsley, dill, thyme
2-3 tablespoons olive oil
sea salt
cracked pepper
RIBBON SALAD
1 carrot
1 Lebanese cucumber
½ red onion
1 teaspoon olive oil
1 teaspoon of lemon juice
sea salt
cracked pepper
Method
Preheat the oven to 180 degrees fan bake.
Pat the salmon fillets dry and arrange them on a lined baking tray. Generously spread each fillet with 1 tablespoon of salsa verde.
In a bowl, combine the panko breadcrumbs, lemon zest, fresh chopped herbs and olive oil and mix well. Season with sea salt and cracked pepper.
Sprinkle the herby crumb over the centre of each fillet and then place in the oven for 8-10 minutes until just cooked in the centre and the herby crumb is golden.
Whilst the salmon is baking peel the carrot and cucumber into ribbons and finely slice the red onion, then place in a large bowl. Season the salad with a teaspoon each of olive oil and lemon juice, sea salt and cracked pepper, then toss together.
TO SERVE
To serve, divide the ribbon salad between plates and top each with the baked salmon.
CHEF'S TIP
