🍽️ Crunchy Salmon with Herb-Walnut Crust

Name: Crunchy Salmon with Herb-Walnut Crust
Total time: 45 min
Yield: 4 servings
Ingredients: 800 g salmon fillet(s) (with skin); 1 organic lemon(s); 1 garlic clove(s); 1 bunch parsley, flat-leaf; 1 sprig sage; 60 g walnuts; 40 g Italian hard cheese (such as Parmesan or Grana Padano) (freshly grated); 1 tbsp butter, softened; 250 g whole milk yogurt; some sea salt and pepper (black, from the mill); butter for the dish

660 kcal · 45 min · 4 servings

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Ingredients

800 g salmon fillet(s) (with skin)
1 organic lemon(s)
1 garlic clove(s)
1 bunch parsley, flat-leaf
1 sprig sage
60 g walnuts
40 g Italian hard cheese (such as Parmesan or Grana Padano) (freshly grated)
1 tbsp butter, softened
250 g whole milk yogurt
some sea salt and pepper (black, from the mill)
butter for the dish

Instructions

1. Rinse the salmon fillets under cold water.
2. Pat the fish completely dry with kitchen paper.
3. Remove any remaining bones with tweezers.
4. Rinse the lemon with hot water and dry it.
5. Grate the lemon peel finely (zest).
6. Peel the garlic and chop it finely.
7. Wash the parsley and sage and shake off excess water.
8. Chop the herbs and the walnuts finely.
9. Put lemon zest, garlic, herbs, nuts, Grana Padano, salt, and pepper into a bowl.
10. Add one tablespoon of soft butter.
11. Mix everything until you have a uniform paste.
12. Preheat the oven to 200 degrees Celsius with top and bottom heat.
13. Set the temperature to 180 degrees Celsius if you are using fan-assisted cooking (convection).
14. Grease a baking dish with butter.
15. Place the salmon fillets skin-side down in the dish.
16. Spread the herb-nut mixture evenly over the fish.
17. Press the crust down gently with your hands.
18. Put the dish in the oven.
19. Bake the fish for about 25 minutes.
20. Season the well-chilled yogurt with salt and pepper.
21. Serve the yogurt alongside the salmon.

Nutrition per serving

kcal: 660
Protein: 51 g · Fett/Fat: 49 g · Carbs: 5 g