One-pan salmon with crispy herb and walnut crust

One-pan salmon with crispy herb and walnut crust

Create a spectacle of flavors with this super fresh one-pot meal. Juicy salmon topped with a crispy herb blanket, walnuts and parmesan cheese, and served with veggies.

One-pan salmon with crispy herb and walnut crust

Create a spectacle of flavors with this super fresh one-pot meal. Juicy salmon topped with a crispy herb blanket, walnuts and parmesan cheese, and served with veggies.
USMetric
4 servingservings

Ingredients

Salmon and veggies
  • ½ lb 225 g fresh green beans
  • ½ lb 225 g cherry tomatoes
  • ½ lb 225 g mushrooms
  • 7 oz. 200 g pearl onionpearl onions
  • 4 tbsp 4 tbsp olive oil
  • 113 lbs 600 g salmon
  • 2 oz. 50 g parmesan cheese, shredded
  • 1½ oz. 40 g walnuts
  • 1 tbsp 1 tbsp ranch seasoning
  • salt and ground black pepper
Herb sauce
  • 113 cups 325 ml sour cream or crème fraîche
  • 2 tbsp 2 tbsp fresh dill, chopped
  • 2 tbsp 2 tbsp fresh chives, chopped
  • 1 tsp 1 tsp garlic powder
  • salt and ground black pepper

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 400°F (200°C).
  2. Clean the green beans, chop the cherry tomatoes and mushrooms. Peel and divide the pearl onions.
  3. Place the vegetables on a baking tray or a large ovenproof dish. Drizzle with half of the olive oil. Salt and pepper, and combine well. Make some space in the middle of the pan by pushing the vegetables a bit toward the edges.
  4. Place the salmon skin side down in the middle of the pan. Salt and pepper to taste.
  5. Mix coarsely chopped walnuts, parmesan and spices. Cover the salmon with the mixture.
  6. Bake for 20 minutes in the oven or until the fish reaches an inner temperature of 122-125°F (50-52°C).
  7. For the herb sauce, stir in the chopped herbs and garlic powder in the sour cream. Season with salt and pepper. Keep in the refrigerator until serving.

Tip!

If you don't have parmesan, you can replace it with another type of cheese – aged cheddar or feta works great.

You can also vary the vegetables depending on the season, taste and your budget. You can basically use anything you have at home. Same thing with substituting walnut with pistachio, almond or hazelnut. If you are allergic to nuts, you can use sunflower seeds or pumpkin seeds.

If you don't have fresh herbs for the sauce, you can also use their dried variants.

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2 comments

  1. Vjollca
    Why do you use milliliters (75 ml parmesan cheese, 75 ml walnuts) as a measuring unit for weight instead of grams?
    Reply: #2
  2. Dear Vjollca, sometimes the conversions from US to metric measurements don't convert properly, but fixed this one! Sorry for the inconvenience and thank you for pointing it out.

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