Almond and herb crusted salmon
- kg boneless salmon side
- 50g breadcrumbs (ciabatta, or white bread, 1-2 days old)
- 25g flaked almonds (toasted)
- Zest of 1 lemon (plus slices to serve)
- 1tbsp chopped parsley
- 1tbsp finely chopped chives
- 1 clove garlic (crushed)
- 2tbsp olive oil
- 1tbsp Dijon mustard
- To Serve
- Whole chives
Preheat the oven to 200F/ 180C Fan/Gas 6. Mix the breadcrumbs, almonds, zest, parsley, chives and garlic together. Add the oil and mix until coated – take care not to break up the almond flakes.
Line a baking tray with baking paper. Pat the salmon dry with kitchen roll and place the fish skin-side down on the tray. Brush on the mustard, then press the crumb mixture on top.
Cook for 25 mins in the oven, on the shelf under the potato stacks, or until the crust is golden and the fish is just cooked through. Garnish with lemon slices and chives.