Herb Crusted Salmon served with Roasted Veg & Potato Slices

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Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 4 people
Calories: 437kcal


  • 4 fresh salmon fillets
  • 500 g baby potatoes
  • 120 g asparagus tips
  • 120 g tender stem broccoli
  • 40 g half fat creme fraiche
  • 20 g wholegrain mustard
  • Zest of a lemon
  • 25 g panko breadcrumbs
  • Parsley
  • Salt & pepper
  • 1 kcal spray


  • Preheat the oven to 200 degrees Celsius.
  • Chop the baby potatoes into slices.
  • Spray a roasting tray well with 1 kcal spray and add the potatoes.
  • Season well with salt and pepper and spray again.
  • Spread evenly on the tray and roast for 20 minutes turning halfway through.
  • Meanwhile, in a small bowl, add the creme fraiche, mustard, lemon zest, and parsley.
  • Stir and season well with salt and pepper.
  • Remove the potatoes from the oven and add the salmon fillets to the tray.
  • Top each fillet with the creme fraiche mixture and sprinkle with the panko breadcrumbs.
  • Arrange the broccoli and asparagus around the fillets, spray well again with 1 kcal spray and pop back into the oven for 15-20 minutes until the salmon is cooked and the breadcrumbs are golden.


Calories: 437kcal | Carbohydrates: 28g | Protein: 36g | Fat: 20g