Lemon Pepper Crusted Salmon

Salmon is one of my favorite foods and one of the best sources of healthy fats. 4 ounces of baked or broiled salmon contain at least 2 grams of omega-3 fat which is more than the average adult gets from all food over the course of several days. These fats are linked to

  • decreased risk of cancer

  • increase mood

  • offer joint protection

  • are beneficial to eye health

Resent research has shown salmon also contains small bioactive protein molecules, called bioactive peptides, that may provide special support for joint cartilage, insulin effectiveness, and control of inflammation in the digestive tract.

Usually I roast my salmon with just a little olive oil, salt and pepper but I decided to do something different and added a lovely crust inspired by my new cookbook "The Best Gluten-Free and Dairy-Free Baking Recipes" by Grace Cheetman the red chili's and lemon zest really make this recipe a must do!

Lemon Pepper Crusted Salmon


1 red chili seeded, finely chopped

2 garlic cloves, minced

zest of 1 lemon

2 tbsp grass-fed butter or ghee

1 handful flat-leaf parsley finely chopped

1 cup gluten free bread crumbs

4 salmon fillets

sea salt and black pepper


  • Preheat oven to 400 degrees

  • combine chili, garlic, lemon zest, butter and parsley in a bowl and mix well

  • add bread crumbs, salt and pepper and mix well until combined

  • place salmon on baking sheet lined with parchment paper (skin side down) and spoon mixture evenly over top of the fillets, pressing down firmly with spoon

  • bake 18-20 minutes until cooked through

©2018 Whole Health Kitchen by Jessica McQuoid RHN