Herb Crusted Salmon


Yummy salmon fillets topped with a herby crust, is a family favourite. I think of them as a sort of deconstructed fish finger, with a bit more flavour. Use any fish you like to eat, but salmon is a great option.

We all want to be eating oily fish (such as salmon, mackerel, trout, herring)  at least once a week. Wild Alaskan salmon is the healthiest salmon available and has the highest amount of omega 3, whereas most Atlantic salmon is farmed. Salmon from the right source is rich in protein, and contains selenium, antioxidants, is high in B vitamins and great for your joints too. 

  • x4 100g fish fillets

  • 50g chunky breadcrumbs

  • 2 tblsp sundried tomato pesto (I use Mr Organic http://www.mr-organic.com )

  • 2 tblsp basil pesto (I use Mr Organic http://www.mr-organic.com )

  • 1 tsp fresh thyme leaves, stripped from stalks

  • 1 tblsp fresh parsley, chopped

  • olive oil


Preheat the oven to 180C (fan oven)

Take an oven proof dish and line with baking paper. Place the fish fillets evenly spaced apart in the baking dish

Take 2 bowls and divide the breadcrumbs in 2 also: in one dish add sundried tomato pesto and the parsley leaves, then combine. In the other dish add the basil pesto and the thyme leaves, then combine. Then top each fillet with one of the crusts until you have a good layer of crust, drizzle with olive oil

Roast in the oven for 15 to 20 minutes, or until the fish is completely cooked through (depends on the size and thickness of the fish fillet). Remove from the oven and serve, with rice. For smaller children flake the fish through the rice for them. 

fishMiriam Cooper