Family Favourites

Lemon & Herb Crusted Salmon with Greek Salad


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Create a quick, light and healthy meal with this Lemon and Herb Crusted Salmon. This salmon is tender and compliments the crunchiness of the herb crust, adding a new flavour dimension to this sometimes bland fish. Provide your family with essential Omega 3 oils while enjoying their every bite.


x2 Tasmanian Salmon Fillets


1 cup Breadcrumbs

1 whole Lemon

Parsley – small bunch chopped finely

1/4 cup finely chopped Chives

Olive oil


4 Medium juicy Tomatoes

1 Cucumber, partially peeled

1 Green bell pepper, cored

1 medium Red Onion

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
Season 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. Cut the partially peeled cucumber in half length-wise, then slice into thick halves
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. Add a good handful of the pitted olives.
Step 8
Season very lightly 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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