Garlic Bread Salmon

Succulent, soft, flakey salmon topped with a crispy garlic crumb.


  • 2 x 120g salmon fillets
  • 1 slice of bread (or 3 tbsp of panko breadcrumbs)*
  • Zest and juice of half a large lemon
  • 1 large garlic clove, crushed
  • 30g of grated cheddar or PB alternative
  • Good grinding of black pepper
  • 1 tbsp of garlic infused olive oil
  • Large handful of new potatoes
  • Half a teaspoon of new potatoes
  • Black pepper


Slice the potatoes to 0.5cm thick and lay flat on a large baking tray – avoiding too much overlapping, drizzle with a little oil and pepper and get in the oven (200d/400F) for 10 minutes.

Meanwhile whizz the slice of bread in a food processor, then add to a bowl along with the lemon juice and zest, garlic, herbs, cheddar, pepper and oil.

Once the potatoes have been in for 10, flip them over and make space in the centre of the tray, add the salmon fillets, skin side down. Spoon over the crumb generously then pop back in the oven for 15-20 minutes until the salmon is cooked through.

Suitable from 6 months – gently flake before serving. Leftovers can be stored in the fridge for 1 day or freeze for 1 month, although it’s unlikely you’ll have any!

Other recipes you might like

Sign up to our newsletter for the latest news and yummy recipes