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Lemon and herb crusted salmon with buttered greens

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Amp up your midweek menu with delicious salmon coated in a crunchy lemon and herb crumb. Plate it up with buttered veggies and creamy cheddar mash for a winning combination.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes
Four pieces of lemon and herb crusted salmon served with veggies on the side


  • 500g pkt Coles Australian Salmon Portions with Lemon & Herb Crumb
  • 1/3 cup (80ml) olive oil
  • 80g butter, chopped
  • 100g brussels sprouts, halved
  • 1 bunch baby broccoli, halved lengthways
  • 100g green beans, halved lengthways
  • 2 x 350g tubs Coles Cheddar Mash

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Line a baking tray with baking paper.
  2. Step 2

    Place crumbs from salmon packet in a shallow bowl with the oil. Stir until well combined. Add the salmon, skin-side up, and turn to coat the sides (don’t coat the skin side). Place skin-side down on the lined tray. Bake for 15 mins or until just cooked through.
  3. Step 3

    Meanwhile, melt the butter in a large frying pan. Add the brussels sprout and cook, turning, for 5 mins. Add the baby broccoli. Cook, turning, for 3 mins or until just tender. Add the beans and cook, tossing, for 2 mins or until vegetables are just cooked through. Transfer to a serving dish.
  4. Step 4

    Heat the mash following packet directions. Transfer to a serving dish.
  5. Step 5

    Serve the salmon with the cheddar mash and baby broccoli mixture. Season.