Roast Salmon with Pine Nut, Herb & Lemon Crust

Low-carb, gluten-free, and packed with healthy fats. Can be roasted in the oven or in a covered barbecue

2 salmon fillets skin on or off, your choice
3 tbsp pine nuts
1 tsp Dijon mustard optional, alternatively you can roast 1 tsp of mustard seeds with the pine nuts
zest of 1 lemon
1 tbsp lemon juice
1 small garlic clove finely grated or minced
1 tbsp chopped fresh parsley
2 tbsp olive oil
salt & pepper to taste

In a dry pan over medium heat, toast pine nuts until golden and fragrant (2–3 minutes). Let cool slightly.

Roughly chop the toasted pine nuts or crush them lightly in a mortar and pestle.
In a bowl, mix chopped pine nuts with lemon zest, garlic, herbs, mustard (if using), and 1 tbsp olive oil. Season with salt and pepper.

Pat fillets dry, season lightly with salt, and place on a parchment-lined baking tray or ovenproof dish.
Spoon and gently press the pine nut mixture onto the top of each fillet.

if barbecuing, place on a piece of foil (doubled if foil is thin). Other menu items can be cooked at the same time.
Bake for 12–15 minutes, depending on thickness, until the salmon is just cooked through and flakes easily.

Serving Suggestions

With a green bean salad or roasted asparagus

Over a bed of wilted spinach or lemony lentils

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