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Sun-dried tomato crusted salmon with spinach, walnut and honey glazed salad
Ingredients
For the salmon
- 2 salmon fillets, skinned
- 3 sun-dried tomatoes
- 2 cloves garlic
- 4 tbsp fresh breadcrumbs
- 1 tbsp chopped parsley
- Fresh pepper
- 2 tbsp olive oil
For the salad
- 2 large handfuls fresh spinach leaves
- 80g walnut halves, slightly toasted
- 1 carrot, peeled and thinly sliced
- 50g Parmesan shavings
- 2 tbsp olive oil
- 2 tbsp honey
- Juice of ½ lemon
- Fresh seasoning
- Lemon wedges for serving
Method
Start this recipe by preparing the crust. Place the breadcrumbs, sun-dried tomatoes and garlic in a food processor and pulse together for 20 seconds. Add the chopped parsley and olive oil and season well with pepper. Pulse together again for 5 seconds. Place the salmon fillets on a baking tray and press on the crust thickly on each piece, coating evenly all over. Place the salmon in the oven and bake for 15-20 minutes until cooked through. Meanwhile, make the salad by mixing together the spinach leaves, walnuts halves, carrot slices and Parmesan shavings in a medium bowl. Mix together the oil, honey and lemon juice in a small bowl and season well with salt and pepper. Mix the dressing into the salad and divide evenly onto 2 large plates. When the salmon is cooked, serve on top of the spinach salad and dress with some lemon wedges.
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