Salmon with Herb Walnut Salsa

Ingredients

• 1200 g salmon fillet (with skin)
• Salt
• Pepper
• 6 tbsp Olive oil
• 0.5 bunch Parsley (10 g)
• 4 sprigs dill
• 60 g walnut kernels
• 1 Garlic clove
• 2 tbsp capers (30 g; jar; drained)
• zest and juice of 1 organic lemon

Instructions

1. 1.

   Pat salmon fillet dry, pat it with paper towels, place skin side down on a parchment‑lined baking sheet, season with salt and pepper, and drizzle with 2 tbsp oil. Bake in preheated oven at 200 °C (convection 180 °C; gas: level 3) for 12–15 minutes.

2. 2.

   Meanwhile, wash parsley and dill, pat dry, and roughly chop both. Toast walnuts in a hot pan without fat over medium heat for 3 minutes; then let cool for 5 minutes. Roughly chop the nuts and add to a bowl. Peel garlic. Chop garlic and capers, combine with herbs, lemon zest and juice, and add to the nuts. Mix everything with remaining olive oil, salt, and pepper.

3. 3.

   Remove salmon from oven and lift it off the baking sheet using parchment paper. Spoon salsa over the salmon and sprinkle with pepper.