Salmon with herb and walnut salsa

 
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Photographer: Prue Roscoe. Stylist: Yael Grinham
Photographer: Prue Roscoe. Stylist: Yael Grinham

Serving size: Serves 6
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Special options: Low Carb
Course: Lunch, Main
Favourite flavours: Seafood

Salmon with herb and walnut salsa
INGREDIENTS

1 side (1.2kg) salmon fillet with skin on, pin-boned
2 tablespoons extra virgin olive oil, plus extra for serving
¾ cup fresh flat-leaf parsley leaves, chopped coarsely¼ cup chopped coarsely fresh dill
½ cup (60g) chopped coarsely toasted walnuts
1 clove garlic, crushed
2 tablespoons baby capers, rinsed
2 teaspoons finely grated lemon rind
2 teaspoons lemon juice
lemon wedges, for serving
METHOD

Pre-heat oven to 200°C (180°C fan-forced). Line a large baking dish with baking paper. Place the salmon in the dish and brush with 1 tablespoon of the oil. Season with salt and freshly ground black pepper. Roast for 10 minutes or until cooked as desired.

Meanwhile, combine remaining ingredients, except for lemon wedges, in a medium bowl.

Transfer salmon to a serving platter; sprinkle with the herb and walnut mixture and drizzle with a little extra oil. Serve with lemon wedges, if desired
 
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