Salmon and Herb Crust – a delicious recipe with salmon fillet, potatoes, spinach, bread, olive oil, tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
First blend the bread in order to make breadcrumbs.
2
Finely chop the sundried tomatoes and olives and mix with the breadcrumbs, adding the dried mixed herbs and olive oil.
3
Peel, chop and boil up the potatoes in order to make a mash (15 minutes).
4
Cook the salmon under a grill/salamander until both sides are cooked.
5
Using the breadcrumb mix, take a hand full and slap it on one side of the salmon, ensuring the top of the salmon is completely covered.
6
In a pre-heated 180C/350F oven, cook the salmon for 8 minutes until the top begins to brown and go crispy.
7
Wilt the spinach in a hot frying pan and place at the centre of your serving dish.
8
Spoon on the required serving of mashed potatoes.
9
Gently lay your salmon over the mash and drizzle a little olive oil around the edge of the plate and voila!
139
kcal
Calories
6
g
Fat
12
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (6 oz.) salmon fillet, 2 King Edwards potatoes (any potato will do) with butter and milk for mash, 7 oz. spinach, 1 slice stale bread (fresh is fine), and more.
Yes, Salmon and Herb Crust falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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