I love cooking salmon in the oven because it is so fresh and easy to make especially on a very slow-moving Sunday.
500 grams/1 lbs. Salmon
Lemon Pepper and Salt
2 tablespoons cashew nuts
2 tablespoons Almonds
2 tablespoons Coconut flakes (unsweetened)
Fresh Chopped Chives
Fresh Chopped Parsley
Fresh Chopped Dill
1 Garlic clove minced
How To: Start by chopping the cashew, almonds in the mixer but be careful so you don’t mix for to long as you would still like to keep the texture. Add the coconut flakes and roast it for a minute in a frying pan. Mix the herbs, lemon, garlic and salt and pepper with the “nut mix”.
Rinse off the Salmon and rub in a splash of Olive Oil add water in an ovenproof dish, I like to have a bit of water just so the fish doesn’t dry out. Sprinkle salt and lemon pepper on top of the salmon and squeeze lemon juice over the salmon and then add the crust on top. Put the fish in the oven for around 20 minutes at 400 F/ 200 C. I served the salmon with roasted white Asparagus with lemon juice, olive oil and salt.