Leeks & Spinach with Herb Crust Salmon

Leeks & Spinach with Herb Crust Salmon

SERVES: 2 | PREP TIME: 15 min | COOK TIME: 25 min

This is a lovely, vibrant, easy and tasty all-in-one dish. Marinating the leeks and spinach speeds up the cooking process and helps retain their natural colour and texture. These greens are an excellent complement to the softness of the salmon and the freshness of the herb crust.

Herb Crust Salmon


2 salmon darnes
2 leeks
large handful of spinach
2 tablespoons oil
2 handfuls of bread crumbs
1 handful of fresh herbs (parsley / coriander)
juice of half a lemon
salt and pepper


1. Prep your ingredients:

  • Preheat your oven to 200 degrees/180 for a fan oven
  • Wash your leeks, cut in half lengthways and slice thinly into half moons
  • Wash the spinach, chop the stalks finely and cut the leaves roughly. Place in a bowl and mix in the juice of half a lemon, 1 tbs of oil, and season with salt and pepper. Cover and leave to marinate in the fridge for 30 minutes.

2. Meanwhile, blitz the breadcrumbs and herbs together in a blender or food processor and season well with salt and pepper.

3. Take the leeks and spinach out of the fridge and arrange on the bottom of an oven-proof dish. Season the salmon darnes with salt and pepper and place on top of the leeks and spinach with the skin side down. Spoon the breadcrumbs on top of the salmon and press down well to hold in place.

4. Drizzle over some oil and cook in the oven for 20-25 minutes depending on the thickness of the salmon. When fully cooked, your fish will be firm to touch.

5. Remove and serve the salmon with the greens on the side, a squeeze of lemon and a maybe a crispy hasselback potato.