Easter Salmon with Salsa Verde and Pangritata Crust



  • 1 side of Salmon 

  • 1 bunch parsley 

  • 1 red chilli 

  • 1 lemon plus zest

  • 1 cup panko breadcrumbs 

  • ½ jar of salsa Verde 

  • 1 Tbsp seeded mustard

  • 1 Tbsp horseradish

  • ¼ cup olive oil 

  • ½ punnet snow pea sprouts



  1. Pre heat oven to 220° 

  2. On a baking tray lined with baking paper, place the side of salmon skin side down, sprinkle salt and pepper and evenly spread the salsa Verde all over the fish.

  3. Finely chop the parsley, and the chilli (excluding the seeds) and zest the skin of the lemon. Place all the ingredients together in a mixing bowl together with the breadcrumbs, mix well and drizzle with olive oil.

  4. Place the pangritata all over the salmon making sure is well pad so sticks on the fish. 

  5. Place in the oven and bake for 12 to 15 min until golden and just cooked through.

  6. While the salmon is in the oven, mix together the horseradish, olive oil, the juice of a lemon, mustard seeds and Salt & Pepper to taste. Mix well and set aside.

  7. Remove the salmon from the oven and let rest for 5 min. To serve, dress with snow pea sprouts, fresh parsley and sprinkle over the horseradish and mustard dressing. Enjoy!


Recipe by Alej. Photography by Bonnie Coumbe. Visit her site here & Instagram here. Styling by Lauren Miller. Visit her site here & Instagram here.