Sue Lawrence's oaty roast salmon

Sue Lawrence's roast salmon with herby oatmeal crust
Average rating: 3 out of 5 star rating

Food writer Sue's roast salmon with a herby oatmeal crust is delicious with couscous dressed with olive oil, lemon juice and fresh mint.

  • Serves: 4

  • Prep time: 5 mins

  • Cooking time: 10-15 mins

  • Total time: 20 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

  • Romantic
  • Make in advance

Ingredients

Sue likes to use a mixture of half pinhead and half medium oatmeal, but if you only have one or the other, that is fine; coarse or rough oatmeal is also good, but fine oatmeal will not give such a good crunchy texture.

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  • 4 salmon fillets (preferably middle-cut), skinned, pin bones removed
  • 2tbsp extra-virgin olive oil + extra to brush
  • 85g (3oz) oatmeal
  • Zest of 1 large lemon
  • 3tbsp freshly chopped herbs (parsley/mint/chervil)

Method

This recipe is also part of our Easter meal planner
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  1. Brush the salmon all over with oil.
  2. Combine the remaining ingredients, season with salt and pepper and place on a plate. Dip the (rounded) surface of each fillet into the mixture, then place on an oiled baking sheet.
  3. Place on the top shelf of a preheated oven (220°C, 425°F, gas mark 7) for about 10 mins, or until the fish is just cooked: test by inserting the tip of a sharp knife into the centre. Then serve with a lightly dressed couscous, dressed with olive oil, lemon juice and freshly chopped mint.

By Sue Lawrence

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

http://www.goodtoknow.co.uk/recipes/381944/Sue-Lawrence-s-oaty-roast-salmon