Salmon with almond crust and caramelised lemons
- 250ml (1 cup) fresh breadcrumbs
- 2 fresh lemons
- 100g flaked almonds
- 30ml (2 tbsp) fresh parsley, chopped
- 1 large egg
- sea salt and freshly ground black pepper, to taste
- 500g salmon fillet, deboned
- olive oil
Preheat the oven to 200°C.
Combine the breadcrumbs, zest of 1 lemon, almonds, parsley, egg and seasoning.
Place the salmon on a greased and lined baking tray, skin-side down. Rub with olive oil and season well.
Sprinkle the crust mixture over the salmon and press down lightly.
Slice 1 lemon thinly and arrange on top then drizzle with a little more oil.
Roast the salmon in the oven until the flesh just turns opaque and begins to flake, and the crust is golden, 8 – 10 minutes. Serve immediately with a squeeze of lemon juice.