Salmon with a nut and seed crust

This simple salmon dish is packed with goodness

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35 minutes
Serves 2
1 of 5 a day

Nutrition: Per serving

Kcal841
Fat46g
Salt0.3g
Sugar8.5g

Recipe by: Sarah Drabble | Nutritionist

Salmon is a tasty fish that’s simple to cook and rich in healthy fats. This recipe helps you take in more calories, while still feeling light on your stomach.

This recipe is taken from Eat well during cancer, our booklet helping people to cope with the side-effects of cancer. See all our recipes for people living with cancer.

Recipe for people living with cancer

Ingredients

30g chopped hazelnuts
30g oats
10g pumpkin seeds
Small handful fresh coriander
½ lime, zest only
7 teaspoons rapeseed oil
Freshly ground black pepper, to taste
2 salmon fillets
2 medium potatoes, suitable for mashing, peeled and cubed
2 tablespoons whole milk
160g frozen peas, cooked as instructed

Method

Preheat the oven to 180ºC/Fan 160ºC.
Add the hazelnuts, oats, pumpkin seeds, fresh coriander, lime zest and 4 teaspoons of the oil to a blender. Season with black pepper and pulse for about a minute.
Place the salmon, skin-side-down, on a foil-lined baking tray. Spoon half the crust on top of each fillet and gently pat it down.
Place the salmon in the oven and bake for 20 minutes.
While the salmon cooks, put the potatoes in a large saucepan and cover with cold water. Place over a high heat and bring to boil. Reduce the heat, cover and allow to simmer for about 15 minutes until cooked.
Remove the potatoes from the heat, and drain carefully. Add the milk and the remaining oil, then mash until smooth.
Transfer the cooked salmon, mashed potato and cooked peas onto two serving plates and serve.