Name: Roast salmon with pine nut crumb
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: Salad; 1 cup frozen broad beans; 1 cup frozen peas; 1 cup snow-pea tendrils; 2 tablespoon olive oil; 1 tablespoon lemon juice; 2 cup sourdough breadcrumbs; 45 gram butter, chopped, plus 20 g extra; 1/2 cup pine nuts, plus 1 tablespoon extra; 2 garlic cloves, roughly chopped; 1 tablespoon lemon thyme leaves, plus extra to serve; 2 lemons, seeds out into large wedges; 1 red onion, thickly sliced; 7 (50 g) skinless salmon fillet, pin-boned; 2 tablespoon olive oil

Roast salmon with pine nut crumb

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Serves 6

Prep

15M

Cook

15M

Total

30M

Ingredients

Salad

1 cup frozen broad beans

1 cup frozen peas

1 cup snow-pea tendrils

2 tablespoon olive oil

1 tablespoon lemon juice

2 cup sourdough breadcrumbs

45 gram butter, chopped, plus 20 g extra

1/2 cup pine nuts, plus 1 tablespoon extra

2 garlic cloves, roughly chopped

1 tablespoon lemon thyme leaves, plus extra to serve

2 lemons, seeds out into large wedges

1 red onion, thickly sliced

7 (50 g) skinless salmon fillet, pin-boned

2 tablespoon olive oil

Method

1.Preheat oven to hot, 200°C. Line an oven tray with baking paper.

2.In a food processor, combine crumbs, butter, pine nuts, garlic and thyme. Pulse until it begins to bind together.

3.Arrange lemon and onion over tray. Place salmon on top, skin side down. Press crumb mixture over salmon. Drizzle with olive oil. Bake 12-15 minutes, until fish is just cooked through.

4.To make salad; blanch broad beans and peas in boiling salted water 1 minute. Drain and refresh in iced water. Drain well. Transfer to a bowl with tendrils. Toss with combined oil and juice. Season to taste.

5.Serve salmon in slices, with baked onions, lemon wedges and salad.

You need 150g sourdough bread, or about one large roll, to make 2 cups sourdough breadcrumbs.
Note

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Ingredients

Method

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