Load up on lots of healthy fats with this easy midweek dinner. Salmon is topped with herby crème fraîche and served with grilled avocado, mixed seeds and nutty grains .
Looking for another easy salmon recipe? Check out our tray-roast salmon with crème fraîche and breadcrumbs.
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Ingredients
- 4 tbsp half-fat crème fraîche
- 2 tbsp wholegrain mustard
- A few fresh dill sprigs, leaves picked
- Finely grated zest and juice 1 lemon, plus wedges to serve
- 4 lightly smoked sustainable salmon fillets
- 4 tbsp panko breadcrumbs
- 1 avocado, stoned, quartered and peeled
- Olive oil for brushing
- 500g cooked mixed grains, or a mix of grains and rice, heated (we like Merchant Gourmet)
- 2 tbsp mixed seeds (optional)
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Method
- Heat the oven to 180°C/160°C fan/gas 4. In a small bowl, mix the crème fraîche, mustard, most of the dill, the lemon zest and plenty of freshly ground black pepper. Put the salmon fillets on a baking tray, top each with 1 tbsp
of the crème fraîche mixture, then sprinkle over the panko crumbs. Roast for 10 minutes. - Meanwhile, heat a griddle pan until hot. Brush the avocado wedges with a little oil, then griddle for a few minutes on each side until lightly charred.
- After the 10 minutes cooking time, switch the oven to a medium-high grill and grill the fish for 2-3 minutes until cooked through and the crumbs are golden.
- Squeeze the juice of the lemon into the remaining crème fraîche sauce, then stir until smooth.
- Divide the cooked grains among 4 plates (or put on a large platter), then top with the salmon, avocado, seeds (if using) and the rest of the dill. Serve with lemon wedges and the extra sauce on the side.
Nutrition
- 648kcals Calories
- 36.1g (7.1g saturated) Fat
- 35.5g Protein
- 41.5g (2.5g sugars) Carbs
- 7.3g Fibre
- 1.6g Salt
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