Salmon with mussels and a chilli lemon sauce

A nice light seafood dish that is bursting with flavour.

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For the salmon fillet with mussels

  • 3 tbsp extra virgin olive oil
  • 2 x 150-200g/5½-7oz salmon fillets, skin on and pin boned
  • 1 unwaxed lemon, zest and juice only
  • 150g/5½oz mussels, cleaned and de-bearded (discard any mussels with broken shells and any that refuse to close when tapped)
  • 150g/5½oz cockles, cleaned and scrubbed
  • 1 red chilli, sliced
  • 2 tbsp chopped flatleaf parsley

For the salad

To serve

  • 2 slices Italian crusty bread