Lemon Herb Crusted Salmon


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Lemon Herb Crusted Salmon with Greek Salad is perfect for that weekly family dinner.

Create a quick, light and healthy meal with this Lemon and Herb Crusted Salmon with greek salad. This fresh seafood is tender and compliments the crunchiness of the herb crust, therefore adds a new flavour dimension to this staple fish. Tasmanian salmon is by far the best salmon in Australia because of its rich flesh. Caught and shipped from Huon Salmon, the leaders in salmon production, this fish therefore has a huge amount of flavour. There are many salmon recipes because of how popular of a fish it is however few as easy to cook salmon recipes as this. Provide your family with essential Omega 3 oils while enjoying their every bite.

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  • 1 cup Breadcrumbs
  • 1 whole Lemon
  • Parsley – small bunch chopped finely
  • 1/4 cup finely chopped Chives
  • Olive oil


  • 4 Medium juicy Tomatoes
  • Cucumber, partially peeled x 1
  • Green bell pepper, cored x 1
  • Medium Red Onion x 1
  • Kalamata olives, pitted
  • A pinch of Salt
  • 4 tbsp Extra Virgin Olive Oil
  • 1-2 tbsp Red Wine Vinegar
  • 8 oz Feta Cheese in blocks
  • ½ tbsp Dried Oregano





Step 1

Preheat oven to 200°C. Line a baking tray with baking paper.

Step 2

Combine breadcrumbs, parsley and chives in a bowl with a drizzle of lemon and olive oil.

Step 3

Rub both sides of salmon fillets. Press breadcrumb mixture onto flesh sides of salmon.

Step 4

Place salmon, skin-side down, onto prepared baking tray. Spray with oil. Bake for 10 to 15 minutes or until golden and cooked through.

Step 5

To make the Salad- Cut the tomatoes into wedges or large chunks. Then use the partially peeled cucumber and slice in half length-wise, then into smaller pieces.

Step 6

Thinly slice the bell pepper into rings. Cut the red onion in half and thinly slice into half moons.

Step 7

Place everything in a large salad dish. Mix in a good handful of the pitted olives.

Step 8

Lightly season with salt. Pour the olive oil and red wine vinegar. Add the the feta blocks on top. Sprinkle the dried oregano and serve.

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