Salmon in a herb and lemon crust

Grilled salmon fillets, topped with a crispy crust with herbs and lemon zest; dish rich in omega-3, low in carbohydrates.

Ingredients

salmon fillets with skin

fresh flat-leaf parsley

lemon zest

almond crumbs (coarse almond flour)

clarified butter or olive oil

salt and pepper

Instructions

1. Preheat the oven to 200°C in grill position (or fan).
2. Dry the salmon fillets; season the skin and flesh with salt and pepper. Leave to rest for 5 minutes.
3. Mix chopped parsley, lemon zest and almond crumbs; stir in 1 tablespoon oil to achieve a moist but crumbly texture.
4. Heat a nonstick skillet over high heat; sear the fillets skin side down for 2–3 minutes to make the skin crispy then turn quickly.
5. Spread the herb and almond mixture over the flesh, transfer the pan (or the fillets to a baking tray) to the oven and brown for 6–8 minutes until golden and cooked through (58–60°C for pink salmon).
6. Remove, leave to rest for 2 minutes, serve with a drizzle of lemon juice and steamed green vegetables.

Variants

• Replace the almond flour with pecan powder for a stronger taste.

Tips

• Dry the salmon carefully before searing to obtain a very crispy skin.
• Do not overcook: the salmon continues to cook after removing it from the oven.

FAQ