Perfect with salad, potatoes, rice or mash, a salmon dish is so versatile that you can keep the dish interesting every time you make it.
While you may want to make salmon with salad while the weather outside is invitingly warm, you could pair it with rice for a more filling combination.
Better yet, you could have the salmon with a refreshing salad and rice to make the meal both healthy and filling any evening of the week.
One of Mary Berry’s top cooking tips is to make the salmon crust herby and cheesy to make it taste even more delicious.
Here’s how to make Mary Berry’s baked salmon with Parmesan and parsley crust with her 20-minute recipe.
Cheesy and herby baked salmon recipe
Ingredients:
Six x 150g salmon fillets, skinned
Salt and black pepper
150g cream cheese
Small clove garlic, crushed
Half a lemon, grated rind only
25g of fresh white breadcrumbs
25g of fresh, coarsely grated parmesan
Two tbsp of chopped fresh parsley, plus extra to garnish
Paprika
Method
Preheat the oven to 200C/400F/Gas six. Season both sides of the salmon fillets and place on a greased baking sheet or roasting tin.
Mash the cream cheese with the garlic, salt and pepper and lemon rind, then spread on top of each salmon fillet.
Mix the breadcrumbs, parmesan and parsley in a small bowl and season. Sprinkle on top of the cream cheese mixture and dust with paprika. Bake in the oven for about 15 minutes.
Mary Berry said: “To tell when the salmon is done, it will have changed from translucent to an opaque pink.”
Serve immediately, garnished with chopped parsley and the side dish of your choice.
Side salad
If you choose to opt for a side salad, Mary Berry’s “foolproof green salad” will pair well with the salmon.
“There is nothing worse than a boring bowl of green leaves served at a table with a meal,” said Mary Berry. “I like to add some crunchy vegetables to it.”
Green side salad
For the dill dressing:
Eight tbsp extra virgin olive oil
Three tbsp white wine vinegar
One tbsp balsamic vinegar
One tbsp Dijon mustard
One tbsp caster sugar
One bunch fresh dill, chopped
Salt and black pepper
For the salad:
Eight spring onions, thinly sliced
Eight celery sticks, thinly sliced
One small fennel bulb, thinly sliced
Half of a large cucumber, halved lengthways and sliced
200g mixed salad leaves, roughly torn
One Romaine lettuce, roughly torn
100g rocket or watercress, roughly torn
Method
For the dressing
Put the oil, vinegars, mustard, sugar and salt and pepper in a bowl and whisk until combined and thickened. Then mix in the dill.
Put the spring onions, celery and fennel in a large salad bowl. Pour in the dressing and toss well.
Place half the cucumber and half the mixed leaves, Romaine lettuce and rocket in the bowl. Season, then top with the remaining cucumber, leaves, Romaine lettuce and rocket. Just before serving, toss everything together.
