Ingredients
Check off ingredients as you go
Serves 4
- 4 salmon fillets (200 g / 7 oz each)
- 2-3 Tbsp breadcrumbs or panko (Japanese breadcrumbs)
- 1/2 clove garlic (or a little garlic powder)
- About 20 leaves of herbs of your choice (parsley, basil, chives, dill, thyme)
- 1-2 Tbsp sliced almonds
- a drizzle of olive oil
- Salt, pepper
- 1-2 Tbsp mustard
- 1 lemon (for serving)
Preheat the oven to the fan grill setting (broiler combined with fan/convection).
In a small saucepan, toast the sliced almonds dry until golden. Keep an eye on them, it goes fast.
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, lay out the salmon fillets, season lightly with salt, spread on a thin layer of mustard and cover the top 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 a (wild) rice with herbs.
*The exact cooking time will depend on your oven and the setting you choose; make sure not to overcook it so it stays moist.
Variations and tips
- Swap the almonds for pistachios, blended together with the herbs.
- Add fennel seeds or the zest of a lemon or an orange.
- Use leftover Challah to make your breadcrumbs.