Salmon with an Almond, Parsley and Lemon Crust

July 24, 2018


Salmon with an Almond, Parsley and Lemon Crust




  • 4 salmon fillets

  • 1/2 cup blanched almonds 

  • 1/4 cup fresh parsley, chopped

  • zest of 1 lemon

  • 1/2 teaspoon salt



  1. Pre-heat the oven grill to 220ºC.

  2. Finely chop the almonds using a knife. Alternatively you could pulse them in a food processor until course.

  3. In a small bowl, mix the almonds with the parsley, lemon zest and salt.

  4. Heat a heavy bottomed frying pan with a little olive oil to a medium heat.

  5. Add the salmon fillets, skin side down.

  6. Lower the heat and allow to cook gently for 15 minutes, until the skin is crispy and the salmon almost cooked through.

  7. Carefully top the fillets with the crust mixture and place under the grill in the oven for 5 - 10 minutes, until the almonds are toasted and golden.





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