Lemon and Basil Salmon With Goat's Cheese Sauce

Recipe by ImPat
READY IN: 50mins


  • 1
    bunch asparagus (woody ends trimmed)
  • 2
    (150 g) salmon fillets (skinless and boneless)
  • 20
    g breadcrumbs (1/2 cup fresh made from Italian style bread)
  • 1
    tablespoon basil (fresh finely shredded)
  • 12
    teaspoon lemon zest (finely grated)
  • 250
    g baby potatoes (halved and steamed to serve)
  • 12
    bunch baby carrots (steamed to serve)
  • 12
    lemon (cut into wedges to serve)
  • Sauce Ingredients
  • 12
    teaspoon olive oil
  • 12
    leek (cut into short strips)
  • 1
    garlic clove (minced)
  • 1
    tablespoon plain flour (wholemeal)
  • 160
    ml skim milk (2/3 cup)
  • 20
    g goat's cheese
  • 1
    tablespoon lemon juice (freshly squeezed)
  • black pepper (freshly ground)


  • Preheat oven to 180C (fan forced).
  • Divide asparagus into 2 bunches and put in a shallow oven proof dish and place a salmon fillet on top of each bunch.
  • Goat's Cheese Sauce - heat the oil in a medium non stick frying pan on medium and add leek and garlic and stir,.
  • Reduce heat to medium low and cook stirring often for 7 to 8 minutes or until leek softens.
  • Add flour to pan and increase heat of medium and cook stirring for 1 minutes and remove pan from heat.
  • Stir in the milk and return pan to heat and cook stirring until sauce come to a simmer and thickens.
  • Remove pan from heat and stir in goat's cheese and lemon juice and season with pepper to taste.
  • Spread breadcrumbs over a baking tray and bake for 4 to 5 minutes or until light golden and then transfer to a bowl and set aside to cool slightly and then stir in basil and lemon zest.
  • Spoon sauce of salmon and prinkle breadcrumb mixture over and bake for 12 to 15 minutes or until salmon is cooked to your liking and the breadcrumbs are light golden.
  • Place asparagus and salmon on plates and accompany with the potatoes, carrots and lemon wedges.