• 4servings
  • 50minutes
  • 430calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B12, H, C
MineralsFluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 550g pack of 4 salmon fillets

  2. 1 broccoli crown, cut into florets (about 250g)

  3. 300g fat-free natural yogurt

  4. 1 medium egg, beaten

  5. 1tbsp Dijon mustard

  6. Grated zest and juice of 1/2 lemon

  7. 3tbsp white breadcrumbs

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 200°C/Gas Mark 6.

  2. Place the salmon in a shallow pan and pour over enough cold water to cover. Bring to the boil then lower the heat and poach gently for 1012 minutes until just cooked through.

  3. Remove from the cooking liquid and flake the flesh. Arrange over the base of a shallow baking dish.

  4. Steam the broccoli florets for 45 minutes until just tender then add to the salmon. Whisk together the yogurt, egg, mustard, lemon zest and juice, season and spoon over the broccoli and salmon to coat.

  5. Scatter with the breadcrumbs and bake for 2025 minutes until the topping is set and golden. Serve with new potatoes.


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