Salmon with Herb Crust & Roasted Veg

Salmon with Herb Crust & Roasted Veg

Create a salmon dish that's healthier, tastier and easier to make than ever before with the Russell Hobbs Purifry Health Fryer. Infused with flavour and lower in calories too!


For the Salmon:

  • 3 salmon fillets
  • Few drops olive oil
  • 2 tbs fresh breadcrumbs
  • ½ lemon, zest only
  • Few sprigs fresh lemon thyme (or fresh thyme), leaves only
  • 1 tbs fresh parsley, chopped
  • Freshly ground black pepper
  • 1 tbs fresh parmesan or cheddar cheese, grated
  • 1 tsp butter, melted

For the Vegetables:

  • ½ red pepper, deseeded and diced
  • ½ yellow pepper, deseeded and diced
  • 1 small courgette, halved lengthways and sliced
  • 1 red onion, peeled and cut into wedges
  • 6 baby potatoes (about 200g), washed and halved
  • 1 tbs light olive oil or vegetable oil
  • Freshly ground black pepper
  • Sea salt


  1. Rinse the salmon fillets and pat dry with kitchen paper. Brush with a few drops of olive oil
  2. In a bowl, mix the crumbs with the zest, herbs, black pepper and cheese then add the melted butter and stir well to combine
  3. Divide the topping between the salmon fillets, pressing it down lightly to help it stick. Set aside
  4. Place the chopped vegetables into a large bowl and drizzle over the oil
  5. Season well with pepper and a pinch of sea salt if desired. Stir well
  6. Preheat the Purifry to 160˚C. To cook together use the draw food separator
  7. Use a spatula to carefully transfer the fish to one side of the Purifry and tip the vegetables into the other side
  8. Cook for 15 minutes, then stir the vegetables and cook for a further 10-15 minutes depending on the thickness of the salmon
  9. Check that the fish is cooked in the middle and golden brown on top