SUNDAY RECIPE : Parmesan & parsley-crusted salmon fish

Perk up salmon fillets, with a light, Italian-inspired toppingServes 4 Preparation and cooking timesReady in 20 minutes

Perk up salmon fillets, with a light, Italian-inspired topping
Serves 4

Preparation and cooking times
Ready in 20 minutes

• 4 fillets salmon , look for organically farmed or wild Alaskan
• Butter
• 50g fresh white breadcrumbs
• 2 tbsp chopped parsley
• ½ lime , juiced
• olive oil
• 40g parmesan


1. Heat the oven to 200C/fan 180C/gas 6. Season and put the salmon fillets on a lightly buttered non-stick baking tray.

2. Whizz the breadcrumbs, parsley, lime juice, 1 tbsp oil and parmesan in a food processor. Cover the salmon with the breadcrumb mixture and bake in the oven for 10-12 minutes until the salmon is cooked through and the breadcrumbs golden. Serve with salad or new potatoes.

Recipe extra

Instead of parsley try dill or chives. Leave out the lime juice and spice it up with ½ tsp paprika instead.

Nutrition per serving

346 calories, protein 30.4g, carbohydrate 9.9g, fat 20.8 g, saturated fat 5.7g, fibre 0.4g, salt 0.6 g