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Baked Salmon with a Granola Crust

  • Servings: 2 portions
  • Preparation: 35m
  • Cooking: 30m

About this recipe

Lizi’s Low Sugar Maple & Pecan Granola makes the perfect crunchy crust for a meltingly good piece of baked salmon. Maple syrup and toasted pecans are gently mixed with almonds, walnuts, sunflower and pumpkin seeds, brown rice is tumbled with lemon and dill and the salmon is gently baked in the oven. A simple and nutritious supper that is bound to become a weeknight favourite, or why not make a bigger batch and enjoy for healthy lunches all week.


Lemon and Dill Rice

  • 150g Brown rice
  • 1 teaspoon of chopped fresh dill and a little to put on top (or use thyme, mint or parsley)
  • 1 tablespoon of lemon juice
  • 1 spring onion or some chives finely chopped
  • 1 tablespoon of olive or rapeseed oil
  • Salt and pepper

Baked Salmon with Granola Crust

  • Two pieces of fresh salmon (approx. 250g)
  • 70g Lizi’s Low Sugar Maple Pecan Granola
  • Grated zest of ½ a lemon
  • 2 tablespoons of lemon juice
  • Salt and pepper
  • 2 teaspoons of mustard
  • 1 tablespoon of olive or rapeseed oil
  • 1 egg yolk (lightly beaten with a fork)
  • Broccoli (tenderstem)


For the rice:

  1. Rinse the rice well and put a pan of boiling water on the hob. Add a pinch of salt, bring to the boil and then add the rinsed rice. Cook for about 30 minutes then drain through a sieve.
  2. Put the other ingredients into a jam jar, shake vigorously and put to one side.
For the salmon:
  1. Remove the skin from the salmon and then put the salmon pieces into an oiled roasting tin, with the skinned side up.
  2. Preheat the oven to 200 degrees.
  3. Put the granola, lemon zest, lemon juice, mustard and egg yolk in a bowl. Season well with salt and pepper.
  4. Brush the top of the salmon with the olive oil.
  5. Gently press half of the mixture onto each piece of salmon.
  6. Put into the oven to bake for 10-15 minutes or until the top is golden and crispy and the salmon is cooked underneath. If it needs a little longer, cover the top with foil to stop the granola crust burning.
  7. Boil or steam the broccoli for about 3-5 minutes or until tender, not soggy.
  8. Mix the contents of the jam jar through the warm rice and fluff with a fork, use a fish slice or palette knife to carefully lift the salmon from the roasting tin.
Notes: Any leftover rice can be kept in the fridge to be eaten cold, it should not be reheated.