30 minutes


  • 2 salmon fillets, skin off
  • 100g of green beans
  • 1 handful of Panko breadcrumbs
  • 1 lemon, zested
  • 15g of flour
  • 15g of butter
  • 200ml of milk
  • 45g of Gruyère
  • nutmeg, to taste
  • 1 handful of mixed herbs, such as dill, parsley, tarragon and chives
  • salt
  • pepper


Begin by making the mornay sauce. Melt the butter in a pan and then stir in the flour. Stir for a minute or 2 to cook out the floury taste
Bit by bit, add the milk, whisking continuously to avoid lumps. Once the milk has all been added, take off the heat and stir in the cheese. Taste and season with salt, pepper and nutmeg, then fold in the herbs
Preheat an oven to 190°C/gas mark 5
Cook the green beans in salted boiling water for 3–4 minutes until cooked al-dente
Place a non-stick frying pan over a high heat. Once smoking, add a drizzle of oil to the pan and carefully place the salmon fillets curved-side down. Cook on a high heat for about 4 minutes, or just until you get a nice golden colour on the top of the salmon
Remove the salmon from the pan and place golden-side up on an oven tray. Place the drained green beans on the tray in between the salmon and then drizzle the mornay sauce all over. Sprinkle Panko breadcrumbs and lemon zest over the top
Cook in the oven for 7–10 minutes depending on the thickness of the salmon fillet. When ready, the breadcrumbs should be crisp and golden and the salmon flaky and soft
Serve up warm with some buttered potatoes on the side