Salmon With Herb and Walnut Crust
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 1 kg salmon fillet (whole side)
- 1 tablespoon extra virgin olive oil
- 1⁄2 cup coarsely chopped fresh flat-leaf parsley
- 1⁄4 cup coarsely chopped fresh dill
- 1 garlic clove, crushed
- 2 teaspoons finely grated lemon rind
- 1⁄4 cup coarsely chopped toasted walnuts
- 2 teaspoons lemon juice
- 1 tablespoon extra virgin olive oil, extra
- lemon wedge, for serving
directions
- Preheat oven to moderately hot (200°C/180°C fan-forced). Place the salmon fillet in a large baking dish, brush with oil. Roast for 5 minutes.
- Meanwhile, combine the remaining ingredients, except the lemon wedges, in a medium bowl.
- Remove salmon from oven, sprinkle with three-quarters of the parsley mixture. Roast salmon for a further 5 minutes. The salmon will be rare in the thicker end of the fillet. You can adjust cooking time to suit your taste.
- Transfer the salmon to a serving platter; sprinkle with the remaining parsley mixture. Serve with lemon wedges, if desired.
- Not suitable to freeze. Not suitable to microwave.
- Cook's note.
- The 10 minutes cooking time will give cooked-through salmon pieces on the tail end and pieces that are rare in the center on the thicker end. Adjust the cooking time to your taste.
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RECIPE SUBMITTED BY
Wendy's Kitchen
Australia
Working mother living in beautiful Sydney, Australia.