A side of salmon topped with a herb and walnut crust makes a spectacular centrepiece for a celebratory meal. Ask the fishmonger to pin-bone the salmon. Or, you can remove the bones from the centre of the fillet with tweezers. Rub your finger firmly over the flesh and you will be able to feel the bones.
1.Preheat oven to 200°C (180°C fan-forced). Place salmon in a large baking dish, brush with oil. Roast for 5 minutes.
2.Meanwhile, to make herb and walnut crust: combine the remaining ingredients, except the lemon wedges, in a medium bowl.
3.Remove salmon from oven, sprinkle with three-quarters of the crust mixture. Roast salmon for a further 5 minutes (see notes).
4.Transfer salmon to a serving platter; sprinkle with remaining crust mixture. Serve with lemon wedges.
Not suitable to freeze. Not suitable to microwave. The salmon will be rare in the thicker end of the fillet. The 10-minute cooking time will mean the salmon will still be pink in the centre but you can adjust the cooking time to suit your taste. The salmon can be cooked several hours ahead and served cold, if preferred; otherwise, roast close to serving. The herb and walnut mixture can be made several hours ahead.