Easy Eats: Parsley and Pistachio-crusted Salmon
The tasty mid-week treat can be a weeknight-friendly winner and is fancy enough to serve at a dinner party.
Kelly GibneyChef
- prepare
- cook
- 2 servings
Caption:Parsley and pistachio crusted salmon.Photo credit:Kelly Gibney
The tasty, crunchy topping is a quick, weeknight-friendly upgrade to a simple piece of fish. It also feels fancy enough to serve at a dinner party.
Rocket and apple is a fresh, zingy salad combination, and the perfect partner for the rich salmon.
The dressing will make more than you need but having a good dressing in the fridge is always a good idea.
Ingredients
- 1/3 cup panko breadcrumbs
- ¼ cup pistachio nuts, finely diced
- ¼ cup finely diced fresh parsley
- ¼ cup finely grated parmesan
- Zest of 1 lemon
- 1 Tbsp olive oil
- Generous pinch salt
- 2 salmon fillets, approximately 150g each
- 1 egg, lightly whisked
- For the dressing: 50ml extra virgin olive oil
- For the dressing: 1 Tbsp lemon juice
- For the dressing: 1 small garlic clove, crushed or diced
- For the dressing: ½ tsp sugar
- For the dressing: 1 tsp wholegrain mustard
- ½ crunchy apple, core removed
- 50-60g rocket leaves
- ¼ red onion, sliced very thinly
- Salt and cracked pepper, to season
Instructions
- Preheat oven to 220 degrees Celsius.
- Combine the breadcrumbs, pistachios, parsley, parmesan, lemon zest and olive oil. Mix well. Add the salt and a good grind of cracked pepper
- Brush a little of the egg over the top of the salmon, being careful to not let it run down the sides. Spoon the crumb topping onto the salmon. Use your fingers to gently push it down a little and help you pile more crumbs on. You may not need all of it depending on the size and shape of your fillets.
- Place on a lined oven-proof tray. Bake for 12-14 minutes until just cooked. The fish will continue to cook when you remove it from the oven so take care to not overcook it.
- Whisk together the dressing ingredients. Add salt and cracked pepper to taste.
- Slice the apple and add to a bowl along with the rocket and red onion. Drizzle with a little of the dressing and toss well.
- Serve the salmon with the salad on the side.
