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!