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🍽️ Crispy Salmon with Fresh Herb and Walnut Topping

524 kcal · 30 min · 4 servings

Ingredients

• 1200 g salmon fillet (with skin)
• salt
• pepper
• 6 tbsp olive oil
• 0.5 bunch parsley (10 g)
• 4 sprigs dill
• 60 g walnut kernels
• 1 clove garlic
• 2 tbsp capers (30 g; jar; drained)
• zest and juice of 1 organic lemon

Instructions

1. 1. Rinse the salmon fillets under cold water and pat them completely dry with a kitchen towel.
2. 2. Line a baking tray with baking paper and place the fillets on it with the skin side facing down.
3. 3. Season the fish with salt and pepper and drizzle it with two tablespoons of oil.
4. 4. Preheat the oven to 200 degrees Celsius conventional heat (180 degrees Celsius fan-forced or gas mark 3).
5. 5. Bake the salmon in the hot oven for 12 to 15 minutes.
6. 6. Wash the parsley and dill thoroughly and shake them dry.
7. 7. Chop the herbs roughly.
8. 8. Toast the walnuts in a hot pan without additional fat over medium heat for three minutes.
9. 9. Remove the pan from the heat and let the nuts cool down for five minutes.
10. 10. Roughly chop the cooled walnuts and place them in a small bowl.
11. 11. Peel the garlic clove and chop it finely.
12. 12. Chop the caper berries finely as well.
13. 13. Add the chopped garlic, capers, chopped herbs, and lemon zest to the bowl with the nuts.
14. 14. Squeeze the juice of half a lemon into the mixture.
15. 15. Add the remaining olive oil.
16. 16. Season the salsa with salt and pepper and mix everything well.
17. 17. Remove the salmon from the oven after baking.
18. 18. Lift the baking paper carefully to release the fish from the tray.
19. 19. Place the finished herb and walnut salsa over the warm salmon.
20. 20. Finally, sprinkle the dish with a little fresh pepper.

Nutrition per serving

• kcal: 524
• Protein: 42 g · Fett/Fat: 39 g · Carbs: 1 g