Basil & Parmesan-Crusted Salmon

  • Servings: 2
  • Prep Time: 10 mins
  • Cooking Time: 15 mins
  • Total Time: 25 mins
  • Difficulty: *


  • 30g green basil cress
  • 10g purple basil cress
  • 50g grated parmesan
  • 50ml olive oil
  • 1 clove of garlic
  • 2 pieces of salmon (130g each)
  • 1 courgette
  • 5 cherry tomatoes
  • Salt
  • Black pepper
  • Lemon




  1. Preheat the oven to 200c.
  2. With a sharp knife, carefully remove the skin from the fish
  3. Place fish skin-side up on a tray lined with baking paper
  4. In a blender or in a pestle and mortar, put most of the green basil cress ( leave a few leave to garnish), olive oil, parmesan, salt and half of the clove of garlic. Blend or grind until you achieve a rough paste.
  5. Spoon paste over the salmon and then place the salmon in the oven for 10 minutes
  6. While your salmon is cooking, thinly slice the courgettes, drizzle a frying pan with a little olive oil, and cook the courgettes with a pinch of salt.
  7. When the courgettes start to wilt, split the baby tomatoes in half and add them to the pan. Finish by grating the other half of garlic into the mix.
  8. Sit the salmon on the courgettes, and garnish with the rest of the basil cress. Add a little lemon zest and juice over the fish.
Basil & Parmesan-Crusted Salmon