Herb Crusted Salmon Recipe

Baked pistachio and herb crusted salmon fillet with parmentier potatoes.

Herb Crusted Salmon Recipe

This simply baked herb-crusted salmon fillet is baked with a thick crust of fresh herbs and pistachio nuts and goes from your fridge to your table in around 30 minutes.

Course Fish and Seafood Recipes

Cuisine Modern European

Keyword baked crusted salmon, baked herb crusted salmon, baked herb salmon, herb crusted salmon

Prep Time 20

Cook Time 10

Total Time 30

Servings Servings

Calories 499kcal

Author Brian Jones

Ingredients

2 Skinless Salmon Fillets 165-185g each
25 g Parsley ½ Packed Cup
25 g Rocket ½ Packed Cup
2 tablespoon Olive Oil
¼ teaspoon Black Pepper
½ teaspoon Salt
25 g Shelled Pistachio Nuts ¼ Cup
1 Lemon Zest Only

Instructions

Place the parsley and rocket in a blender, with the olive oil, black pepper and half of the salt and blitz to form a paste.
Add the lemon zest and the pistachio nuts and pulse to form a slightly coarse herb paste.
Cut two pieces of baking parchment to the same size as the "top" of the salmon fillets and spread them with the herby paste. It should form a layer around 3mm (⅛") thick. Transfer these to the freezer for 10 minutes to firm up.
Season the salmon fillets with the remaining salt, and then lay the crust on top of each fillet and peel off the baking parchment.
Place the salmon on a non-stick baking tray, or place some baking parchment on a baking tray.
Bake/roast for 10-12 minutes at 200°C or 400°F. Serve immediately.

Nutrition