Name: Baked salmon with herb and walnut salsa
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 6
Ingredients: 1.3 kilogram salmon fillet, skin on, boned; 1/4 cup (60ml) extra virgin olive oil; 1 handful flat-leaf parsley leaves, chopped coarsely; 1 cup coarsely chopped dill; 1/2 cup (50g) walnuts, roasted, chopped coarsely; 1 clove garlic, crushed; 2 tablespoon baby capers, rinsed, drained; 3 teaspoon finely grated lemon rind; 1 teaspoon lemon juice; extra virgin olive oil, extra; 1 medium lemon (140g), cut into wedges

Baked salmon with herb and walnut salsa

This beautiful baked salmon recipe was a must when Deborah Hutton was selecting recipes for her new book, 'Entertaining Made Easy'. After featuring it on The Australian Women's Weekly's TV Chistmas special, it has become a favourite on her Christmas table ever since.

Serves 6

Prep

35M

Cook

15M

Total

50M

Ingredients

1.3 kilogram salmon fillet, skin on, boned

1/4 cup (60ml) extra virgin olive oil

1 handful flat-leaf parsley leaves, chopped coarsely

1 cup coarsely chopped dill

1/2 cup (50g) walnuts, roasted, chopped coarsely

1 clove garlic, crushed

2 tablespoon baby capers, rinsed, drained

3 teaspoon finely grated lemon rind

1 teaspoon lemon juice

extra virgin olive oil, extra

1 medium lemon (140g), cut into wedges

Method

1.Preheat oven to 200°C (180°C fan-forced). Line a large oven tray with baking paper.

2.Place the salmon, skin-side down, on oven tray and brush with 2 tablespoons of the oil. Season well. Cook salmon for 10–15 minutes or until cooked to your liking. It will continue to cook after it is taken out of the oven, so it should be removed from the oven slightly underdone.

3.Meanwhile, combine the remaining oil in a medium bowl with parsley, dill, nuts, garlic, capers, rind and juice.

4.Transfer the salmon to a serving platter; sprinkle with the herb and walnut mixture and drizzle with a little extra oil. Serve immediately with lemon wedges.

Serve with a garden salad.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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