Roast salmon, pinenut crumb

Prep 0 h : 15 m
Cook 0 h : 20 m


  • ½ cup pine nuts

    150g sourdough bread, torn into pieces

    40g butter, chopped

    1 tbsp lemon thyme, plus extra, to serve

    2 garlic cloves, chopped

    1 lemon, sliced into rounds

    750g skinless salmon fillets


    2 cups frozen broad beans, blanched, podded

    1 cup frozen peas

    1 small cucumber

    60g baby spinach leaves

    2 tbsp oil

    1 tbsp lemon juice

    2 tsp Dijon mustard


  • Preheat oven to 200°C. Line an oven tray with baking paper.

    In a food processor, pulse bread, pine nuts, butter, garlic and thyme until mixture begins to bind. Arrange lemon slices over the tray. Place salmon on top. Press crumb mixture evenly over the salmon. Bake for 15-20 mins, or until the fish is just cooked through.

    For broad bean salad, blanch broad beans and peas in boiling salted water for a minute. Drain and refresh in ice-cold water. Drain well and transfer to a salad bowl with cucumber and spinach. Whisk together oil, juice and mustard. Season to taste and drizzle it over the salad. Serve baked lemon,

    salmon with broad bean salad and

    some steamed potatoes.