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🍽️ Crunchy Herb-Crusted Salmon on Creamy Pea and Potato Mash

717 kcal · 30 min · 4 servings

Ingredients

• 600 g potatoes
• salt
• 0.5 red onion
• 1 clove of garlic
• 30 g hazelnuts
• 50 g Grana Padano
• 0.5 bunch parsley (10 g)
• 1 tbsp almond butter
• 3 tbsp olive oil
• pepper
• 500 g salmon fillet (equals 4 pieces of 125 g each)
• 1 shallot
• 300 g peas (freshly shelled or frozen)
• 200 ml milk (3.5% fat)
• 0.5 tsp organic lemon zest

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Place the potatoes in boiling salted water and cook them for 30 minutes.
3. 3. Meanwhile, peel the onion and the garlic.
4. 4. Finely chop the onion and the garlic.
5. 5. Chop the nuts finely.
6. 6. Grate the Grana Padano cheese finely.
7. 7. Wash the parsley and shake it dry.
8. 8. Finely chop the parsley.
9. 9. Mix the chopped onion, garlic, nuts, half of the Grana Padano, half of the parsley, the almond butter, and 2 tablespoons of oil in a bowl.
10. 10. Season the mixture with salt and pepper.
11. 11. Rinse the salmon fillets and pat them dry with a kitchen towel.
12. 12. Place the fillets in a baking dish.
13. 13. Season the salmon fillets with salt and pepper.
14. 14. Spread the herb and Grana Padano mixture evenly over the fillets.
15. 15. Preheat the oven to 180 °C (160 °C with fan or gas mark 3).
16. 16. Bake the salmon in the preheated oven for 15 to 20 minutes.
17. 17. While the salmon is baking, peel the shallot.
18. 18. Finely chop the shallot.
19. 19. Heat the remaining oil in a pot.
20. 20. Sauté the shallot in the oil over medium heat.
21. 21. Add the peas and sauté them for 2 minutes.
22. 22. Deglaze the peas with 150 ml of water.
23. 23. Let the peas simmer for 5 minutes over low heat.
24. 24. Then puree the peas finely using a hand blender.
25. 25. Drain the cooked potatoes.
26. 26. Let the potatoes steam dry for a moment.
27. 27. Press the potatoes through a potato ricer.
28. 28. Heat the milk in a small saucepan.
29. 29. Stir the pea puree and the remaining parsley into the potatoes.
30. 30. Pour the warm milk into the mash and mix everything well.
31. 31. Season the mash with salt, pepper, and lemon zest.
32. 32. Take the salmon out of the oven.
33. 33. Divide the potato-pea mash among 4 plates.
34. 34. Place the salmon fillets on top of the mash.
35. 35. Sprinkle the dish with the remaining grated Grana Padano.
36. 36. Serve the salmon immediately.

Nutrition per serving

• kcal: 717
• Protein: 44 g · Fett/Fat: 41 g · Carbs: 41 g