Mary Cadogan’s salmon with a cheesy crunch crust
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Mary Cadogan’s salmon with a cheesy crunch crust

By Mary Cadogan

Cheer up your friends with an easy salmon midweek meal – it's got just five ingredients

  • Prep:15 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 523
  • fat 39g
  • saturates 15g
  • carbs 1g
  • sugars 0g
  • fibre 1g
  • protein 41g
  • salt 0.66g

Ingredients

  • 4 x 175g salmon fillets
  • 50g softened butter
  • 4 tbsp slivered or flaked almonds
  • 4 tbsp chopped fresh parsley
  • 50g Gruyère or emmental, coarsely grated

Method

  1. Preheat the oven to 190C/Gas 5/fan oven 170C. Season the salmon steaks all over. Liberally butter a shallow ovenproof dish big enough to take the fish in one layer. Smear the salmon with the remaining butter.

  2. Mix the almonds, parsley and the gruyère or emmental, then press on to the top of the steaks.

  3. Bake for 15-20 minutes, until the topping is crisp and golden and the salmon cooked. Serve with potatoes and a green salad or broccoli.

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