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🍽️ Crunchy Salmon with Walnut-Parsley Topping

585 kcal · 30 min · 4 servings

Ingredients

• 0.5 bunch parsley (10 g)
• 1 red onion
• 1 small garlic clove
• 1 tbsp walnut kernels (15 g each)
• 1 tbsp mustard (15 g each)
• 1 tbsp grated parmesan
• 4 tbsp olive oil
• salt
• pepper
• 2 salmon fillets (150 g each; fresh or frozen)
• 200 g plum tomatoes
• 2 ripe nectarines
• 1 tbsp apple cider vinegar

Instructions

1. 1. Wash the parsley under running water.
2. 2. Shake the parsley dry.
3. 3. Finely chop the parsley.
4. 4. Set aside a small handful of the parsley for later.
5. 5. Peel the onion.
6. 6. Peel the garlic clove.
7. 7. Cut half of the onion into very small cubes.
8. 8. Finely chop the garlic.
9. 9. Roughly chop the walnuts.
10. 10. Place the remaining chopped parsley into a bowl.
11. 11. Add the onion cubes to the bowl.
12. 12. Add the chopped garlic to the bowl.
13. 13. Add the walnuts to the bowl.
14. 14. Add the mustard to the bowl.
15. 15. Add the parmesan to the bowl.
16. 16. Add two tablespoons of olive oil to the bowl.
17. 17. Mix all ingredients in the bowl well.
18. 18. Season the mixture with salt to taste.
19. 19. Season the mixture with pepper to taste.
20. 20. Rinse the salmon fillets under cold water.
21. 21. Pat the salmon fillets dry with a kitchen towel.
22. 22. Place the salmon fillets in the basket of the air fryer.
23. 23. Lightly season the salmon fillets with salt.
24. 24. Lightly season the salmon fillets with pepper.
25. 25. Distribute the walnut mixture evenly over the fillets.
26. 26. Press the crust down slightly so it sticks.
27. 27. Preheat the air fryer to 180 degrees Celsius.
28. 28. Cook the salmon in the air fryer for 10 to 12 minutes.
29. 29. Trim the tomatoes.
30. 30. Wash the tomatoes.
31. 31. Cut out the hard stem at the top of the tomatoes.
32. 32. Slice the tomatoes into wedges.
33. 33. Wash the nectarines.
34. 34. Halve the nectarines.
35. 35. Remove the pit from the nectarine halves.
36. 36. Slice the nectarine flesh into wedges.
37. 37. Cut the remaining half of the onion into thin strips.
38. 38. Place the tomato pieces into a large bowl.
39. 39. Place the nectarine wedges into the large bowl.
40. 40. Place the onion strips into the large bowl.
41. 41. Drizzle the salad with the remaining olive oil.
42. 42. Add some apple cider vinegar to the salad.
43. 43. Season the salad with salt.
44. 44. Season the salad with pepper.
45. 45. Add the reserved parsley to the salad.
46. 46. Toss the salad well.
47. 47. Remove the finished salmon from the air fryer.
48. 48. Plate the salmon.
49. 49. Serve the salmon together with the fresh salad.

Nutrition per serving

• kcal: 585
• Protein: 31 g · Fett/Fat: 42 g · Carbs: 22 g