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

Ingredients
  

  • 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

Instructions
 

  • Preheat oven to 190°C / 375°F.

Toast the pine nuts

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

Make the topping

  • 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.

Prepare the salmon

  • 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.

Roast or barbecue

  • 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.

Serve

  • Drizzle with lemon juice and a bit more olive oil before serving.

Notes

Serving Suggestions
With a green bean salad or roasted asparagus
Over a bed of wilted spinach or lemony lentils
Tried this recipe?Let us know how it was!

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