Ingredients
Check off ingredients as you go
Serves 4
- 4 salmon fillets (200g/7oz each)
- 2-3 tablespoons breadcrumbs or Panko (Japanese breadcrumbs)
- 1/2 garlic clove (or a bit of garlic powder)
- About 20 herb leaves of your choice (parsley, basil, chives, dill, thyme)
- 1-2 tablespoons sliced almonds
- A drizzle of olive oil
- Salt, pepper
- 1-2 tablespoons mustard
- 1 lemon (for serving)
Preheat your oven to broil mode with convection (grill combined with fan).
In a small saucepan, toast (dry-roast) the sliced almonds. Watch carefully as they brown quickly.
In a small food processor, blend the herbs and garlic, then mix with the breadcrumbs and toasted almonds.
On a baking sheet lined with parchment paper, or in a lightly oiled baking dish, place the salmon fillets. Season lightly with salt, spread a thin layer of mustard on top, and cover with the herb crust. Drizzle with olive oil and bake for 8-10 minutes* at 200°C (400°F).
Serve with sautéed vegetables, green beans, or herb-infused (wild) rice.
*Exact cooking time will depend on your oven and the mode chosen. Be careful not to overcook so the salmon stays moist.
Variations and Tips
- Replace the almonds with pistachios that you’ll blend with the herbs.
- Add fennel seeds or the zest of a lemon or orange.
- Use leftover Challah to make your breadcrumbs.