Shopping list
500g new potatoes, halved if large
20g Benecol® Olive Spread
For the crust:
30g fresh breadcrumbs
30g rolled oats
10g anchovies, drained and chopped
15g capers, drained and chopped
Finely grated zest 1 lemon
2 tbsp snipped chives
25g pine nuts
30g Benecol® Olive Spread
4 x 130g pieces, salmon fillet
Steamed asparagus or peas to serve
Lemon wedges to serve

Lemon crusted salmon

15

PREP

30

COOK

0.8

STANOLS

4

SERVES

Description

A mixture of Lemon and Salmon to create a unique flavour. 

One serving contains 0.8g of your daily requirement of 1.5-3g of plant stanols.

Method

  1. Preheat the oven to Gas Mark 6/200ºC/fan oven 180ºC. Place the potatoes in a roasting tin and dot with the Benecol® Olive Spread. Roast for 30 minutes, shaking the pan occasionally.
  2. Mix together the breadcrumbs, oats, anchovies, capers, lemon zest, chives and pine nuts. Add the Benecol® Olive Spread and mix to a rough paste. Place the salmon pieces on a non-stick baking tray and top with the breadcrumb mixture. Bake in the oven for 15-20 minutes.
  3. Serve the salmon with the potatoes, some asparagus or peas and lemon wedges for squeezing over.

Tips:

  1. The topping is suitable for freezing so you could make double quantity and freeze half. (Please refer to the manufacturer's handbook)
  2. The topping also works well on top of haddock or mackerel fillets.

Lemon crusted salmon

15

PREP

30

COOK

0.8

STANOLS

4

SERVES

Shopping list
500g new potatoes, halved if large
20g Benecol® Olive Spread
For the crust:
30g fresh breadcrumbs
30g rolled oats
10g anchovies, drained and chopped
15g capers, drained and chopped
Finely grated zest 1 lemon
2 tbsp snipped chives
25g pine nuts
30g Benecol® Olive Spread
4 x 130g pieces, salmon fillet
Steamed asparagus or peas to serve
Lemon wedges to serve

Description

A mixture of Lemon and Salmon to create a unique flavour. 

One serving contains 0.8g of your daily requirement of 1.5-3g of plant stanols.

Method

  1. Preheat the oven to Gas Mark 6/200ºC/fan oven 180ºC. Place the potatoes in a roasting tin and dot with the Benecol® Olive Spread. Roast for 30 minutes, shaking the pan occasionally.
  2. Mix together the breadcrumbs, oats, anchovies, capers, lemon zest, chives and pine nuts. Add the Benecol® Olive Spread and mix to a rough paste. Place the salmon pieces on a non-stick baking tray and top with the breadcrumb mixture. Bake in the oven for 15-20 minutes.
  3. Serve the salmon with the potatoes, some asparagus or peas and lemon wedges for squeezing over.

Tips:

  1. The topping is suitable for freezing so you could make double quantity and freeze half. (Please refer to the manufacturer's handbook)
  2. The topping also works well on top of haddock or mackerel fillets.