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Roasted Salmon with Horseradish Herb crust

Roasted Salmon with Horseradish Herb crust

Serves 4


- 75g wholemeal breadcrumbs (about 2 medium slices)
- A handful of flat leaf parsley, chopped
- 2 tbsp. creamed horseradish
- 1 tbsp snipped chives
- 220g Tenderstem broccoli
- 1 lemon, thickly sliced or quartered
- 4 Lochmuir salmon fillets


  1. Preheat the oven to 200’C (fan 180’C) gas 6. Line a baking tray with foil.
  2. Use a blender to process the bread into crumbs. Add the parsley, horseradish and chives and blitz for a few seconds to mix well.
  3. Meanwhile blanch the broccoli in boiling water for 3-4 minutes then drain and refresh under running cold water.
  4. Arrange the lemon slices on the foil, topping each slice with the broccoli. Divide the crumb mixture over each salmon fillet, pressing lightly to form a crust. Arrange the fillets on the broccoli.
  5. Cook for 12-15 minutes or until the salmon is cooked and the crumb topping crispy and browned.

High in omega 3. Long chain omega 3 fats help to maintain a healthy heart

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