Herb-Crusted Salmon With Pine Nuts Recipe

About this recipe

A delicious pescatarian dinner featuring salmon fillets crusted with a flavorful pine nut and herb mixture, baked to perfection and served with a drizzle of basil oil.

Ingredients

• 25 g Parsley
• 2 ltr Figaro Extra Light Olive Oil
• 141 g Pam Grilling Grillades Cooking Spray
• 100 ml Oleev Olivana Natural Olive Oil (Bottle)
• - Pine Nuts-250Gm
• 1 kg Akar Powder Salt
• 500 G Star White Pepper Masala Powder
• 120 g Golden Prize Pink Salmon Fillet In Oil

Instructions

1. 1. Preheat your oven to 400°F (200°C) and coat a 15- x 10-inch baking pan with cooking spray.
2. 2. In a food processor, combine 1/2 cup pine nuts, 1/2 teaspoon salt, 1/4 teaspoon white pepper, and 1 tablespoon chopped fresh parsley. Pulse until the mixture is finely chopped but not a paste.
3. 3. Pat 6 salmon fillets dry with paper towels. Spread 1 tablespoon of the pine nut mixture evenly over the top of each fillet.
4. 4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place 3 fillets, nut side down, in the skillet and cook for 3 minutes or until the nuts are lightly browned. Remove and repeat with the remaining fillets.
5. 5. Arrange the fillets, nut side up, on the prepared baking pan. Sprinkle with the remaining 1/4 teaspoon salt and 1/4 teaspoon white pepper.
6. 6. Bake the salmon in the preheated oven for 11 minutes or until the fish flakes easily with a fork.
7. 7. Serve the salmon hot, optionally over a bed of wilted escarole, and drizzle with olive oil for added flavor.