The salmon comes out crisp and nutty from the oven while the whipped feta stays cool, creamy, and sharp with lemon. Bright broad bean purée and buttery spring vegetables pull everything together. It’s fresh, colourful food that feels light but still properly satisfying.
Prep: less than 30 mins
Cook: 10 to 30 mins
Serves: Serves 2
Dietary: Pescatarian
By Matt Tebbutt
From Saturday Kitchen Recipes
This whipped feta with broad bean purée and crusted salmon balances healthy fats, lean protein, and spring vegetables beautifully. Salmon provides omega-3 oils, while broad beans and peas add fibre and freshness. Rich feta and seeds add indulgence without overwhelming the dish.
Approx per serving: 640 kcal, 42g fat, 20g carbs, 5g sugars, 7g fibre, 42g protein
Equipment
Ingredients
For the whipped feta
- 100g feta
- 1–2 tbsp Greek yoghurt
- 1 lemon, juiced
- 50–100ml olive oil
- Pinch salt and black pepper
For the broad bean purée
- 300g broad beans, double podded
- 1 tbsp tarragon, chopped
- 1 tbsp mint, chopped
- 2 cloves garlic, chopped
- 1 lemon, juiced
- 1–2 tbsp Greek yoghurt
- Pinch salt and black pepper
For the crusted salmon
- 1 tbsp white sesame seeds
- 1 tbsp nigella seeds
- 1 tbsp poppy seeds
- 1 tbsp pumpkin seeds, chopped
- 1 tbsp pine nuts, chopped
- 1 tbsp panko breadcrumbs
- 1 large salmon fillet, cubed
- 1 tbsp honey
- 2 tsp Dijon mustard
- 1 tbsp olive oil spray
To serve
- 2 tbsp olive oil
- 4 asparagus spears, sliced
- 50g fresh peas
- 50g broad beans
- 1 clove garlic, chopped
- 1 lemon, zested
- ½ tbsp tarragon, chopped
- Pea shoots
- Pinch salt and black pepper
Customise
- Swap salmon for trout or cod if preferred
- Use ricotta instead of feta for a milder whipped cheese
- Add chilli flakes to the seed crust for gentle heat
- Replace broad beans with edamame when out of season
Method
- Blend the whipped feta (5 minutes) – Add feta, Greek yoghurt, lemon juice, and olive oil to the blender. Blitz until smooth and creamy. Add a splash more oil if needed. Taste and season well.
- Make the broad bean purée (5 minutes) – Add the broad beans, herbs, garlic, lemon juice, and yoghurt into the blender. Blend until mostly smooth with a little texture left. Season to taste.
- Prepare the crusted salmon (10 minutes) – Heat the oven to 200°C. Mix the sesame seeds, nigella seeds, poppy seeds, pumpkin seeds, pine nuts, and breadcrumbs in a bowl.
- Coat the salmon pieces (5 minutes) – Brush the salmon with honey and Dijon mustard so the coating sticks nicely. Roll each piece through the seed mixture until fully covered.
- Roast the salmon (10 minutes) – Place the salmon on a baking tray, spray lightly with oil, and roast until golden and cooked through. The crust should be crisp and nutty.
- Cook the spring vegetables (5 minutes) – Warm olive oil in a frying pan and soften the asparagus for a couple of minutes. Add peas and broad beans, then stir through garlic and lemon zest. Season and finish with fresh tarragon.
- Assemble the dish (5 minutes) – Spoon the whipped feta and broad bean purée onto a platter. Add the crusted salmon on top, then scatter over the warm vegetables and pea shoots. Serve straight away while the salmon is still crisp.