Ingredients:

  • 2 salmon fillets (about 6 oz / 170g each)
  • 1 tablespoon olive oil
  • ½ cup fresh breadcrumbs
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons unsalted butter
  • Zest of 1 lemon
  • Juice of 1 lemon (about 2 tablespoons / 30ml)
  • Salt, to taste
  • Fresh parsley, for garnish

Instructions:

  1. In a mixing bowl, combine breadcrumbs, parsley, dill, salt, and pepper.
  2. Pat salmon fillets dry and drizzle with olive oil. Press the herb mixture onto the top of each fillet to coat.
  3. Heat a non-stick skillet over medium-high heat. Place salmon skin-side down and cook for 4-5 minutes. Carefully flip and cook the crusted side for another 3-4 minutes, until crispy and fish is opaque.
  4. In a small saucepan, melt the butter on medium heat. Add lemon zest and juice, season with salt, and whisk to combine.
  5. Plate the salmon, drizzle with lemon butter sauce, and garnish with fresh parsley.