Baked salmon is a beautiful thing and this herb crust salmon is served with a vibrant green warm lentil salad and a simple but great balsamic dressing.
Herb Crusted Baked Salmon With Peas and Rocket
I typically grill or fry salmon because it is quick and simple but I love a bit of baked salmon too and this verdant green number is inspired by the changing content of our supermarket shelves. It may only be the end of February but the green stuff is returning and I will be shortly planting crops, in fact this time next month. As a result I am also not worried about using up our peas from last year.
This recipe is glorious, peppery from rocket which compliments the almost peppery flavour of puy lentils and a little sweet and sour flavour from the peas and balsamic to sit along side the rich baked salmon.
Sadly salmon does not appear here as often as I would like. Consequently it is typically very expensive here and of questionable quality, but I found a nice big piece that looked good so snaffled it up to work on this idea.
Most of my salmon recipes here are like my quick Korean salmon or teriyaki salmon, because they are flavours I know just work. But this baked salmon dish is much more European in concept with the herb crust being a favoured approach with a rack of lamb.
It is however one that works fantastically with the richness of the salmon. Fingers crossed for more colour over the coming weeks and a little less brown!