Lemon and Chilli Crusted Salmon with Spring Vegetables

With the Spring Equinox (20th March) now past, spring has officially begun! 🌸 Days are growing longer, and the nights are finally becoming shorter. A reason for me to hope that warm weather will come soon, to celebrate the simple joys, enjoy the spring flowers and start to cook quick and easy meals with lots of spring veggies. 🥦 Just like this deliciously healthy and simple Lemon and Chilli Crusted Salmon with Spring Vegetables: tender new potatoes, purple sprouting broccoli and asparagus. This recipe is ready in no time (only 20 minutes, baby!), and you can plate it in a fancy restaurant-like way as we did, playing with layers and angles. So go for it if you are also missing going out and having a nice meal with your loved ones! ❤️

Lemon and Chilli Crusted Salmon with Spring Vegetables

PREP TIME: 5 minutes

TOTAL TIME: 20 minutes

SERVINGS: 2

INGREDIENTS

- 2 salmon fillets

- 2 tbsp breadcrumbs

- zest from ½ lemon

- ½ tsp chilli flakes

- ½ tsp chopped parsley

- salt and pepper

- 1 bunch asparagus

- 1 bunch purple sprouting broccoli

- 4-6 new potatoes

- olive oil

DIRECTIONS

1. Wash the potatoes if needed and place them into a pot of salted, cold water. Bring to a boil over medium heat and cook for about 15 minutes or until tender. Drain and let the potatoes cool for a few minutes.

2. Preheat the oven to 180°C, fan 160°C, Gas Mark 4.

3. To make the crust, mix the breadcrumbs, lemon zest, chilli flakes, chopped parsley in a bowl, and season with salt and pepper.

4. Place the salmon fillets in a shallow tin lined with parchment paper, drizzle with olive oil and press a little breadcrumb mixture onto the top of each fillet. Place in the oven and bake for 8-10 minutes or until cooked thoroughly.

5. Add 1-2 tbsp olive oil to a large frying pan, add the asparagus and sauté for about 5 minutes over medium heat, then remove from the pan.

6. Repeat with the purple sprouting broccoli.

7. Cut the slightly cooled potatoes into halves and pop these in the pan as well (flat side down) for a couple of minutes until they get a golden brown colour.

8. To serve, divide the asparagus, broccoli and potatoes among 2 plates, carefully place the salmon fillet on the top of the veggies and serve with a squeeze of lemon or your favourite sauces.

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