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Baked Salmon with a Philadelphia and Herb Crumb Topping
Philadelphia Caramelised Onion
4 x 150 g skinless
zest of a
, brown or white bread
chopped fresh flat leaf
salt and black pepper
, to serve
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.
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