Hazelnut-crusted salmon with crushed potatoes
Try something different with salmon fillets by adding a hazelnut, lemon zest and thyme crust. Serve with garlic parsley potatoes and asparagus
- Prep:15 mins
- Serves 4
Nutrition per serving
- kcal 532
- fat 29g
- saturates 4g
- carbs 31g
- sugars 0g
- fibre 7g
- protein 34g
- salt 0.4g
- 4 garlic cloves, unpeeled
- 1 tbsp olive oil, plus 1 tsp
- 800g new potatoes, halved or quartered if large
- 320g asparagus, woody ends trimmed
- 60g hazelnuts
- 6 thyme sprigs, leaves picked
- 1 lemon, zested
- 4 x 140g skinless salmon fillets
- 2 tsp Dijon mustard
- 10g parsley, roughly chopped
Heat the oven to 220C/200C fan/gas 7. Put the garlic cloves on a sheet of foil and drizzle with 1 tsp olive oil. Bring the edges of the foil together to enclose the garlic and put on a baking tray. Bake for 10 mins.
Meanwhile, bring a large pan of salted water to the boil. Carefully lower in the potatoes, then cover, reduce the heat
to a simmer and cook for 10-15 mins until the potatoes are tender. Add the asparagus during the last 2 mins of cooking time. Drain and separate the potatoes and asparagus.
While the potatoes are cooking, tip the hazelnuts, thyme leaves and lemon zest into a mini food processor and briefly blitz until the mixture resembles breadcrumbs – a few chunkier bits of hazelnut is fine. Season lightly.
Remove the parcel of garlic from the oven and set aside. Line the tray with baking parchment and arrange the salmon fillets on top. Spread the fillets with the Dijon mustard, then gently pack on the hazelnut crumb, pressing it down lightly with your palm to help it stick. Cook in the oven for 10 mins until the salmon is just cooked through.
Squeeze the roasted garlic into a small bowl, discarding the skins. Whisk in the remaining olive oil. Tip the potatoes into a large bowl and roughly crush with a potato masher. Drizzle over the garlic oil, add the parsley, season and toss together. Serve the salmon with the garlic parsley potatoes and the asparagus.