Baked Salmon with a Philadelphia and Herb Crumb Topping
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  • Prep time 10 '
  • Total time 25 '


  • 4 tbsp Philadelphia with Caramelised Onion
  • 4 x 150 g skinless salmon fillets
  • Zest of a lemon
  • 40 g stale breadcrumbs, brown or white bread
  • 1 tsp olive oil
  • 2 tbsp chopped fresh flat leaf parsley
  • salt and black pepper
  • 200 g green beans, to serve
  • lemon quarters, to serve


  • Heat your oven to 200 °C/fan 190 °C/gas mark 6.
  • Season both sides of the salmon fillets and place on a greased baking sheet or roasting tin. In a bowl combine the lemon zest, breadcrumbs, parsley and a little salt and cracked black pepper. Add the olive oil and stir well to evenly coat.
  • Spread 1 tablespoon of Philadelphia Caramelised Onion evenly across the top of each salmon fillet, then sprinkle liberally with the herby breadcrumbs. Bake in the oven for 10-12 minutes.
  • Meanwhile blanch the beans in salted boiling water for 5-6 minutes. Remove the salmon from the oven and serve immediately alongside the cooked green beans and a wedge of lemon.


Nutritional Information

Typical values Per Recipe
Energy 7789.0 kj
Energy 1860.0 kcal
Fat 116.0 g
Carb 52.0 g
Protein 144.0 g
Saturated fat 31.2 g
Salt 8.6 g
Dietary fibre 12.4 g
Sugars 21.6 g
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