Baked Salmon Side with Herb & Citrus Crust

How to make Baked Salmon Side with Herb & Citrus Crust

Prep Time: 15 minutes        |        Cook Time: 25 minutes        |        Serves: 6        |        Resting: 5 minutes

Ingredients

• 1 Specially Selected Marinated Fresh Tasmanian Salmon Side (approx. 1–1.2 kg, skin on)
• 100 g White Mill breadcrumbs
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• Zest of 1 lemon
• 2 tbsp of The Olive Tree Extra Virgin Olive Oil
• Stonemill Salt & pepper
• Lemon wedges, to serve

Method

1. Preheat oven to 200°C (fan-forced). Line a large baking tray with baking paper.
2. Place salmon skin-side down on tray. Pat dry with paper towel. Season lightly with salt and pepper.
3. In a small bowl, combine breadcrumbs, parsley, dill, lemon zest, and olive oil. Mix until crumbs are coated.
4. Press crumb mixture evenly over the top of the salmon to form a crust.
5. Bake for 20–25 minutes, until salmon is just cooked through and crust is golden.
6. Remove from oven, rest for 5 minutes. Transfer carefully to a platter.
7. Garnish with extra dill sprigs and lemon wedges. Serve warm or at room temperature.

Pro Tip: For extra Christmas flair, scatter pomegranate seeds over the baked salmon just before serving — the ruby red against green herbs makes a festive statement.

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