Almond Crusted Salmon with Carrot Chips
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Prep: 20 mins
Cook: 25-30 mins
Ahoy there! You'll make a nutty crumb coating for your sustainably sourced salmon and there's organic carrot chips on the side, too.
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Ingredients you'll need
Recipe Ingredients Image
  • 5 carrots
  • A handful of thyme
  • 1 lemon
  • A sachet of flaked almonds
  • A bag of breadcrumbs
  • 1 red onion
  • A bag of cavolo nero
  • A pack of salmon fillets
From your kitchen
  • 1 tbsp olive oil plus a few drizzles for cooking
  • Sea salt
  • Freshly ground pepper
You'll need
  • Large baking tray
  • Pestle and mortar, food processor or rolling pin
  • Frying pan
  • Pan with a lid
  • Colander or sieve
Step by step this way
  • 1.

    Heat the oven to 200°C/Fan 180°/Gas 6. Peel the carrots and chop into chunky chips. Rinse the thyme. Pat dry. Pick the leaves from the stalks. Spread the carrots out on a large baking tray. Sprinkle with half the thyme leaves. Drizzle with a little olive oil. Season. Roast in the oven for 15 mins.

  • 2.

    Grate or pare the zest from the lemon. Juice it. Lightly crush the flaked almonds in a pestle and mortar or food processor. If you don't have either of them, use a rolling pin to bash them.

  • 3.

    Mix the almonds with the breadcrumbs, lemon zest, a squeeze of lemon juice and 1 tbsp olive oil. Put to one side. Peel and slice the red onion. Trim and rinse the cavolo nero. Shred the leaves.

  • 4.

    Warm a splash of olive oil in a frying pan. Cook the onion for 8-10 mins over a low heat till glossy and soft. Stir every so often.

  • 5.

    While the onion cooks, season the salmon fillets with a pinch of salt and pepper. Drizzle over a little lemon juice. Press the almond crumb crust on top of the salmon fillets.

  • 6.

    Place the crumb crusted salmon fillets on the baking tray with the carrot. Bake for 10-15 mins, till the carrot chips are lightly charred and the salmon is cooked through with a golden crust.

  • 7.

    Fill a pan with hot water from the kettle. Add the shredded cavolo nero. Bring to the boil, without the lid on the pan. Simmer for 3 mins. Drain. Add to the red onion. Stir and fry for 2-3 mins to mix them together.

  • 8.

    Serve the trout fillets with the carrot chips and the cavolo nero.