Preheat the oven to 200°C and line a baking tray with baking paper.
In a medium frying pan, heat 1 tablespoon of olive oil over medium heat.
Sauté chopped mushrooms and garlic until moisture evaporates (about 5–7 min).
Remove from the heat and allow to cool slightly.
In a bowl, combine mushrooms, walnuts, parsley, lemon zest and breadcrumbs. Mix to form a rough paste. Add salt and pepper to taste.
Pat salmon dry and lightly season with salt and pepper.
Gently press the mushroom mixture onto the top of each fillet in an even layer. Drizzle with olive oil.
Place the salmon fillets on the baking tray.
Bake for 12–15 minutes, or until the salmon is cooked through and the crust is golden and slightly crisp.
Rest for 2 minutes before serving.
Serve on a bed of cooked quinoa and side of steamed English spinach.
Ingredients
Directions
Preheat the oven to 200°C and line a baking tray with baking paper.
In a medium frying pan, heat 1 tablespoon of olive oil over medium heat.
Sauté chopped mushrooms and garlic until moisture evaporates (about 5–7 min).
Remove from the heat and allow to cool slightly.
In a bowl, combine mushrooms, walnuts, parsley, lemon zest and breadcrumbs. Mix to form a rough paste. Add salt and pepper to taste.
Pat salmon dry and lightly season with salt and pepper.
Gently press the mushroom mixture onto the top of each fillet in an even layer. Drizzle with olive oil.
Place the salmon fillets on the baking tray.
Bake for 12–15 minutes, or until the salmon is cooked through and the crust is golden and slightly crisp.
Rest for 2 minutes before serving.
Serve on a bed of cooked quinoa and side of steamed English spinach.