Salmon with a hard cheese, herb, and walnut crust
by Tavolino
Succulent salmon fillet under a savory crust of walnuts, herbs, and hard cheese, served with a refreshing yogurt dip.
Ingredients
- Salmon fillet (skin-on) 800 g
- Organic lemon 1
- Garlic clove 1
- Flat-leaf parsley 1 bunch
- Sage 1 sprig
- Walnuts 60 g
- Italian hard cheese (grated) 40 g
- Butter (softened) 1 tbsp
- Whole milk yogurt 250 g
- Sea salt 1 pinch
- Black pepper 1 pinch
- Butter (for the dish) 1 tbsp
Preparation
- 1
Rinse the salmon fillet, pat dry, and remove any pin bones with tweezers.
- 2
Wash the lemon in hot water, dry it, and finely grate the zest.
- 3
Peel and finely chop the garlic.
- 4
Wash the parsley and sage, shake dry, and finely chop together with 60 g of walnuts.
- 5
Mix the lemon zest, garlic, herbs, walnuts, 40 g of hard cheese, a little salt and pepper with 1 tbsp of softened butter.
- 6
Preheat the oven to 200 °C top/bottom heat (or 180 °C fan-assisted).
- 7
Grease an ovenproof dish with 1 tbsp of butter.
- 8
Place the salmon fillet in the dish, skin-side down.
- 9
Spread the herb-nut mixture evenly over the fish and press down lightly.
- 10
Cook the fish in the oven for approx. 25 minutes.
- 11
Season the yogurt with a little salt and pepper and serve with the salmon.