Salmon with Lemon, Olive and Parmesan Crust

Salmon with Lemon, Olive and Parmesan Crust

Cooking time


  1. Put salmon in a large bowl and drizzle with half of the oil. Toss to coat and set aside whilst making crust mixture.
  2. Preheat oven to 220C. Line an oven tray with baking paper. To make crust, put breadcrumbs, parmesan, olives and parsley in a large bowl. Season and mix to combine. Add remaining oil and toss again.
  3. Arrange salmon fillets on prepared tray, about 3cm apart. Spoon mixture evenly over salmon. Bake for 10-12 minutes until salmon is cooked through and crust is light golden.
  4. Meanwhile, sauté the beans and broccoli in 2 tablespoons of Extra Virgin Olive Oil, for 2-3 minutes. Season with salt and pepper.
  5. Serve salmon scattered with extra parsley. Serve with vegetables and lemon wedges on the side.

Ingredients Chevron Icon

  • 4 x 150g boneless, skinless salmon fillets
  • 4 Tbsp Cobram Estate Lemon Infused Extra Virgin Olive Oil, plus extra to drizzle
  • ½ cup fresh coarse breadcrumbs
  • 30g parmesan, finely grated
  • 1/2 cup pitted green olives, thinly sliced
  • 1 Tbsp finely chopped flat leaf parsley leaves, plus extra to serve
  • Sea-salt flakes and freshly ground black pepper, to season
  • 200g green beans, trimmed
  • 1 bunch brocolini, trimmed, halved
  • Lemon wedges, to serve