Walnut Crusted Salmon with Asparagus & Broccoli Fried Rice
The omega-3s in this recipe from the salmon and walnuts are a nutritional powerhouse for heart health and to support the reduction of inflammation in the body. Pair with our delicious broccoli and mushroom fried rice for extra fibre.
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For the Walnut Crusted Salmon with Asparagus
30g Walnuts, finely chopped*
1 Spring Onion, finely chopped
1/4 tsp sea salt
1/2 tsp Italian Seasoning
1/2 tsp Lemon Juice
1 tbsp Extra Virgin Olive Oil
225g Salmon Fillet*
270g Asparagus, trimmed
For the Broccoli & Mushroom Fried Rice
250g Broccoli Florets
1 tbsp Extra Virgin Olive Oil
190g Mushrooms, sliced
1/2 Clove Garlic, minced
1 tbsp Soy Sauce
150g Frozen Peas
35g Almonds, toasted*
1 1/2 tsps Onion Powder
3 Stalks Spring Onion, chopped
4g Coriander, chopped
*Warning! Contains known allergens
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Step 1. Preheat the oven to 180ºc and line a baking tray with parchment paper
Step 2. Combine the walnuts, spring onion, salt and Italian seasoning. Add the lemon juice and 1/3 of the oil and stir to mix
Step 3. Rub another 1/3 of the oil over all sides of the salmon fillets and place the salmon on the prepared baking tray, skin side down. Spoon the walnut mixture on the top side of the fillets and gently press it down with the back of the spoon so the walnut mixture stays in place
Step 4. Toss the asparagus in the remaining oil and season with sea salt to taste. Place the seasoned asparagus in an even layer on the baking sheet with the salmon
Step 5. Bake for 12 to 15 minutes or until the salmon is cooked through and flakes easily and the asparagus is tender. Divide between plates and enjoy!
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Step 1. Add the broccoli florets to a food processor and pulse until a rice consistency forms
Step 2. Heat a large pan over medium heat and add in the olive oil. Once the oil is warmed, add in the broccoli, mushrooms, peas and garlic. Cook for 10 minutes, or until softened
Step 3. Once the ingredients are cooked through, add int he soy sauce, peas, almonds and onion powder. Cook for roughly 3 minutes, stirring often to combine the flavours. Remove from the heat
Step 4. Toss with spring onions and coriander and combine with your asparagus and salmon fillets
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Chef Gino's Top Tip: Refrigerate in an airtight container for up to three days. For best results, reheat in a frying pan.
Now you’ve had a bite to eat, let’s get back to business!
