Lemon and parsley crumbed salmon

  • 25 minsCooks in 25 mins
  • Easy Easy
  • Serves 2Serves 2


Step 1

Preheat oven to 200°C fan forced with oven tray for 10 minutes. Preheating the tray helps to achieve an easy, crispy, golden crumb without the hassle of pan frying.

Step 2

Combine ingredients to create lemon and parsley crumb.

Step 3

Dip salmon into flour, egg wash (shake off excess egg wash) then coat in crumb. Place on baking paper and transfer carefully to preheated tray. Sprinkle top of fish with any extra crumbs. Spray liberally with olive oil spray and bake for 15 minutes or until salmon is cooked.

Step 4

While fish is baking, combine tomatoes and basil. Mix pesto and olive oil together to create a pesto drizzle.

Step 5

Serve crumbed fish on a bed of tomato and basil with a drizzle with pesto oil. Enjoy with new potatoes.


1/2 cup coarse fresh breadcrumbs
rind of 1/2 lemon
1 tablespoon finely chopped parsley
1/4 teaspoon dried chili , optional
20g butter , melted

2 tablespoons flour
1 small egg, whisked with 1 tablespoon water

300g (2 portions) Tassal Tassie Fresh Salmon , skin off

Olive oil, spray

1/2 punnet coloured cherry tomatoes, chopped
1/2 cup fresh basil leaves
1 teaspoon prepared pesto
1 tablespoon olive oil

Steamed new potatoes, tossed in herbs, to serve