• 500g new potatoes
  • 50g Benecol® olive spread
  • 30g fresh breadcrumbs
  • 30g rolled oats
  • 10g anchovies, drained and chopped
  • 15g capers, drained and chopped
  • 2 lemons, grated zest of 1, plus wedges to serves
  • 2 tablespoons chives, snipped
  • 25g pine nuts
  • 4 x 130g salmon fillets (or 2 larger fillets cut in half)
  • Asparagus, steamed, to serve


  1. 1

    Preheat the oven to 200ºC, fan 180ºC, gas mark 6. Place the potatoes in a roasting tin and dot with 20g of the Benecol® olive spread. Roast for 30 minutes, shaking the pan occasionally.

  2. 2

    Mix together the breadcrumbs, oats, anchovies, capers, lemon zest, chives and pine nuts.  Add the remaining 30g of the spread and mix to a rough paste.

  3. 3

    Place the salmon pieces on a non-stick baking tray and top with the breadcrumb mixture. Bake in the oven for 15-20 minutes, or until the fish is cooked through..

  4. 4

    Serve the salmon with the potatoes, some asparagus (or green veg of your choice) and lemon wedges.

  5. 5

    Cook's tip: The topping is freeze-able so you could make double quantity and freeze half for use another time. It also works well on top of haddock or mackerel fillets.

Nutritional Details

Each serving provides
  • Energy 2052kj 490kcal 25%
  • Fat 26.9g 38%
  • Saturates 4.4g 22%
  • Sugars 2.3g 3%
  • Salt 0.7g 12%

% of the Reference Intakes

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