Nut Crusted Baked Salmon with Roast Capsicum Puree

Serves 4
Time 30 minutes


4 x 150g salmon fillets, skin off
1-2 tbsp olive oil
Salt and pepper

Nut Crust
½ cup macadamias
½ cup pistachios
¼ cup parsley, chopped
Olive oil
1 tbsp lemon zest
Salt and pepper

½ cup walnuts
1 garlic clove, crushed
2 red capsicums
1 tbsp lemon juice
1 tbsp lemon zest
Salt and pepper to taste
½ tsp smoked paprika
½ tsp cumin, ground
1-2 tsp pomegranate molasses


Preheat oven 180°C.

To make the puree, chargrill capsicum over an open flame or place in the oven until blackened, remove skin and seeds. In a food processor, combine all of the ingredients, season to taste.

Blend nuts with salt and pepper, lemon zest, parsley and olive oil. Lay the salmon skin side down on baking paper in a baking dish. Spoon a generous amount of the nut mixture on the salmon, covering well. Place fish in the oven at 180°C until cooked to liking.

Serve crusted salmon with walnut capsicum puree and simple green salad.

Health tip: capsicum is a rich source of vitamin C, when eating vitamin C alongside iron, the vitamin C aids iron absorption.