Baked Salmon with Lemon, Herbs & Vegetables

By Anna

Salmon fillets seared until the skin is crisp, finished with a herb, almond and lemon zest crust and served with blanched asparagus, green beans and zucchini.

• Servings: 4
• Prep time: 20 min
• Cook time: 20 min
• Total time: 40 min

Ingredients

• 4 skin-on salmon fillets (high quality, preferably wild-caught)
• 2 tbsp olive oil
• Salt and freshly ground black pepper
• 1/2 cup fresh herbs (parsley, dill, chives – finely chopped)
• 2 tbsp almond flour (or whole grain breadcrumbs)
• Zest of 1 lemon
• 1 tbsp olive oil
• 2 tbsp fresh lemon juice
• 3 tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt to taste
• 1 bunch asparagus (trimmed)
• 1 cup green beans
• 1 zucchini (thinly sliced ribbons)
• 1 tbsp olive oil
• Pinch of sea salt

Instructions

1. Prepare the vegetables: Lightly blanch the green beans and asparagus in salted boiling water for 2–3 minutes, then transfer immediately to an ice bath. Drain well and set aside.
2. Make the herb crust: Combine the chopped herbs, almond flour, lemon zest, and olive oil in a bowl, mixing until you have a fresh, slightly crumbly paste.
3. Sear the salmon: Season the salmon fillets with salt and pepper. Heat olive oil in an oven-safe skillet over medium-high heat and sear the salmon skin-side down for 3–4 minutes, until the skin is crisp.
4. Add the crust and bake: Flip the fillets, gently press the herb crust onto the top of each piece, and transfer to an oven preheated to 180°C (350°F) for 5–7 minutes.
5. Whisk the lemon emulsion: In a small bowl, whisk together the lemon juice, Dijon mustard, and honey. Slowly drizzle in the olive oil while whisking continuously until smooth and emulsified.
6. Finish vegetables and assemble: Sauté the blanched vegetables in olive oil with a pinch of sea salt for 1–2 minutes until heated through. For a restaurant-style presentation, arrange the vegetables in the center of each plate, set a salmon fillet on top, and spoon the lemon emulsion around the plate (avoiding the crust to keep it crisp). Garnish with microgreens or extra fresh herbs if desired.