Salmon Fillet with Walnut & Parmesan Crust
Ready in: 1 hour
Yield: 3 servings
17.6 oz (500 g) salmon fillets
1 lemon
1 bunch of fresh parsley
1 garlic clove
1.8 oz (50 g) walnuts
2.1 oz (60 g) parmesan
1.4 oz (40 g) almond flour
2 tablespoons butter
1 pinch of salt
1 pinch of freshly ground pepper
sunflower oil (for frying)
1. Preheat the oven to 350 °F (180 °C). Wash the lemon in hot water, then pat dry with kitchen paper. Then, cut the lemon in half and squeeze the juice into a small bowl.
2. Rinse the salmon fillets under cold water. Pat them dry with kitchen paper. Heat 1-2 tablespoons of sunflower oil in a large non-stick frying pan over medium heat. When hot, add the salmon fillets and cook for 1 minute on each side. Season with salt and pepper, then drizzle over with the lemon juice. Carefully transfer them to a baking dish.
For the Walnut Crust:
1. Wash the parsley, then pat dry with kitchen paper. Finely chop the garlic and parsley. Finely grate the parmesan.
2. Combine the walnuts, parsley, parmesan, almond flour, butter and 1 pinch of salt in a blender. Process until finely blended. Pat on the crust in a thick even layer on the salmon fillets.
3. Bake in the oven until golden brown, about 22-25 minutes. Serve with lemon wedges and boiled potatoes to taste.
Per serving:
Energy: 686 kcal / 2872 kJ
Fat: 51,2 g
Carbohydrates: 4,6 g
of which sugars: 3,1 g
Protein: 49 g
Fibre: 4 g
