Walnut Crusted Salmon
We’ve all seen pistachio-crusted salmon make the rounds, but let me tell you—walnut crusted salmon deserves just as much hype. Honestly? I think I liked it even better. It’s crunchy, herby, a little zesty, and pairs beautifully with roasted veggies. Plus, it’s one of those meals that looks fancier than the effort it actually takes (my favourite kind).
The walnuts give the salmon this nutty crunch that contrasts beautifully with the tender fish. The herbs and lemon keep things fresh, while the ras el hanout adds a warm, spiced depth to the roasted veg. It’s the kind of dish that feels comforting and vibrant at the same time—definitely one I’ll be making again.
Serve it straight from the tray with a glass of something crisp, and you’ve got yourself a weeknight dinner that tastes like a weekend treat.
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This isn’t your classic basil-heavy pesto.
Instead, it’s a vibrant mix of parsley, mint, lemon, and toasted walnuts, blended together with some olive oil until it’s somewhere between a paste and a chunky crumb.
If you want a little more texture in the crust, just pulse the walnuts separately and fold them in at the end.
Here’s what you’ll need for the pesto:
- 80g parsley
- A few mint leaves
- ½ lemon (juice + zest)
- 2–3 tbsp olive oil
- 150g walnuts
We’re going all-in on a hearty veggie base here:
- 2 aubergines, sliced
- 1 pack cherry tomatoes
- 1 pack mushrooms
- 1 pack asparagus
- Ras el hanout
- Fresh parsley leaves
- Salt and pepper to taste
The star of the show
Just two fillets are enough for this recipe (but you could easily scale up).
How to bring it all together
- Preheat your oven to 150°C fan.
- Blend up the pesto ingredients. (Or, for a chunkier version, blend the herbs and oil first, then stir in roughly crushed walnuts.)
- Spread the aubergine, tomatoes, and mushrooms out on a large baking tray. Season generously with ras el hanout, parsley, salt, pepper, and a drizzle of olive oil. Roast for 10–15 minutes until softened.
- Pull the tray out, mix in half of the walnut pesto with the veggies, then add the asparagus and salmon fillets.
- Smother the salmon with the remaining pesto, pressing it down firmly so it forms a nice crust.
- Pop the tray back in the oven for another 10 minutes, or until the salmon is just cooked through.
- Finish with an extra sprinkle of walnuts and a squeeze of lemon juice before serving.
Walnut Crusted Salmon
Recipe details
- 2 servings
- Prep time: 15 Minutes Cook time: 25 Minutes Total time: 40 min
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