Herb Crusted Salmon with Lemon Sauce
This simple herb crusted salmon comes with a creamy, low fat lemon sauce and takes minutes to put together. Perfect as a family meal or for entertaining. Ready in under 30 minutes.
Servings 4 servings
Calories 270kcal
Equipment
- Baking sheet
Ingredients
- 1.1 pounds salmon fillet with skin
- 1 tablespoon lemon juice
- Fine sea salt and pepper to taste
For the herb crust
- 2 tablespoons fresh parsley and dill each, very finely chopped, avoid using tough stems
- 1 tablespoon butter melted
- 1½ tablespoons breadcrumbs
- Fine sea salt and pepper to taste
For the lemon sauce
- 4 tablespoons low fat yogurt
- 1 tablespoon lemon juice plus zest of 1 lemon
- 2 tablespoons mayonnaise
- 1 tablespoon olive oil
- ½ teaspoon dijon mustard and maple syrup each
Instructions
- Preheat the oven to 400 F/ 200 C/ gas mark 6. Line a medium baking sheet with parchment paper and set aside.
- Prepare the crust ingredients, stir thoroughly and season to taste.
- Place the salmon on top of the baking sheet, season and drizzle over a little lemon juice (about 1 tablespoon). Spread the herb mixture over the top and bake in the centre of the oven for about 15 minutes (or until the salmon is fully cooked, but try not to overcook it).
- In the meantime prepare the lemon sauce. Place all the ingredients in a bowl and stir until smooth. Adjust the seasoning if needed. Keep refrigerated until you are ready to use it.
- Remove the salmon from the oven and serve with a drizzle of the lemon sauce.
Notes
- This recipe works only with fresh herbs - I do not recommend using dried herbs.
- Chop the herbs very finely (or pulse briefly in a blender if you prefer) for a better texture and to help keep the mixture together. Don't forget to also season the topping mixture for more flavour.
- The exact cooking time depends on how thick your fish is.
- You can make the lemon sauce ahead and keep refrigerated, covered, for up to 2 days.
- Best served immediately. Leftovers can be refrigerated, covered, for up to 3 days. You can also turn the leftovers into salmon spread, make a quick salmon pasta or salmon avocado salad.
- Freeze in an airtight container for up to 3 months.
Nutrition
Serving: 1serving | Calories: 270kcal | Carbohydrates: 6g | Protein: 26g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 78mg | Sodium: 186mg | Potassium: 670mg | Fiber: 1g | Sugar: 3g | Vitamin A: 307IU | Vitamin C: 6mg | Calcium: 61mg | Iron: 1mg