Herb & Ryvita Crusted Salmon

This simple, speedy fish dish combines contrasting textures of succulent salmon fillets with a crunchy Ryvita crust.

This recipe is low in saturated fat (containing less than 1.5g/100g of recipe). Reducing consumption of saturated fat contributes to the maintenance of normal blood cholesterol levels as part of a balanced diet and healthy lifestyle.

Preparation Time: 25 minutes

Number of Servings: 2

Recipe by Ryvita

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  • energy
  • fat
  • of which saturates
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  • fibre
  • protein
  • salt
  • PER 100G


2 Ryvita Multigrain Crunchy Rye Breads

1 clove garlic, roughly chopped

Small bunch parsley

1 lemon, ½ zested and juiced, ½ cut into wedges to serve

2 tsp. olive oil

2 salmon fillets

2 large handfuls salad leaves

8 cherry tomatoes, halved


  1. Preheat the oven to 200c/180C fan/gas mark 6.
  2. Place the crunchy rye breads, garlic, parsley, lemon zest, and some seasoning in a food processor and pulse until it resembles fine breadcrumbs then mix in 1 tsp olive oil.
  3. Place the salmon fillets on a baking tray and carefully top with the crumb mixture and cook in the oven for 12-15 minutes or until the fish is cooked all the way through.
  4. Whisk the remaining tsp olive oil with the lemon juice and some seasoning in a bowl then add the salad leaves and tomatoes and toss to coat.
  5. Serve the salmon alongside the salad and a wedge of lemon.

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