Baked Salmon Fillets with Lemon & Parmesan

Baked Salmon Fillets with Lemon & Parmesan

Simple to make, quick to cook and delicious to eat, these baked salmon fillets are about as close as we get to ‘fast food’! The recipe is pretty versatile - you can replace the parmesan with any other hard cheese you have to hand, and swap the parsley for dill, chives or other soft herbs. Serves 6.

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6 x 200g Loch Duart Salmon Fillets, skin removed
3 tbsps Thick Greek Yoghurt
1 fat clove Garlic, peeled
1 Lemon, zested
30g Breadcrumbs (if you can get them, Panko breadcrumbs are brilliant – otherwise, any white breadcrumbs are fine)
30g Parmesan, grated
Small bunch Flat-Leaf Parsley, leaves only, chopped finely
Sea Salt and freshly ground Black Pepper


Preheat the oven to 200°C (Gas Mark 6) and put the salmon fillets on a lightly oiled baking tray. Put the yoghurt into a mixing bowl and crush in the garlic, then add the lemon zest, a small pinch of salt and plenty of pepper. Mix well to combine, then spread the top of each fillet with the yoghurt mixture, sharing it evenly amongst them.

In a clean bowl, mix together the breadcrumbs, parmesan and almost all of the parsley, then season to taste with salt and pepper. Scatter this mixture evenly across the top of the yoghurt mixture on each fillet, then put the baking tray into the hot oven and cook for 15-20 minutes or until cooked through (the salmon will become opaque pink, rather than translucent, when it is cooked, and should flake easily when gently poked with a fork). As soon as they are ready, take the fillets out of the oven, garnish with the rest of the chopped parsley and serve.

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