Salmon with walnut and herb crust

Serves: 4-6 (depending on size of fish fillet)


  • 1 large salmon fillet (approx 750 g to 1 kg) brushed with olive oil
  • 1 tablespoon olive oil (extra)
  • 1/2 cup continental parsley, chopped
  • 1/4 cup dill, chopped
  • 1 clove garlic, crushed
  • 1/2 cup walnuts, chopped and lightly dry roasted
  • 1 tablespoon lemon juice
  • Extra lemon wedges for serving


  1. Preheat the oven to 200°C (180°C fan-forced)
  2. Line a baking dish with baking paper, place the oiled salmon into the dish and bake for 5 minutes
  3. Meanwhile, combine all the crust ingredients in a medium-sized bowl
  4. Remove the salmon from the oven and spread with ¾ of the crust mix
  5. Place the salmon back in the oven for a further 5 to 10 minutes (depending on whether you prefer it a little rare or cooked through)
  6. Carefully cut the fillet into 4 to 6 pieces and place on a serving plate sprinkled with the remaining crust mix
  7. Serve with the extra lemon wedges, new potatoes and a tossed salad