Salmon with Walnut Crust

Ingredients

• 0.5 bunch Parsley (10 g)
• 1 Red Onion
• 1 small garlic clove
• 1 tbsp walnut kernels (15 g)
• 1 tbsp mustard (15 g)
• 1 tbsp grated Parmesan
• 4 tbsp olive oil
• Salt
• Pepper
• 2 salmon fillets (150 g each; fresh or frozen)
• 200 g heirloom tomato
• 2 ripe nectarines
• 1 tbsp Apple cider vinegar

Instructions

1. 1.

   For the walnut crust wash, dry and chop parsley, set aside. Peel onion and garlic. Dice half an onion and garlic finely. Chop walnuts. Mix parsley, onion, garlic, walnuts, mustard, Parmesan and 2 tbsp olive oil together and season with salt and pepper.

2. 2.

   Rinse salmon fillets, pat dry and place in a basket of the air fryer. Season with salt and pepper. Spread walnut crust over the fillets and press lightly. Cook salmon in the air fryer at 180 °C for about 10–12 minutes.

3. 3.

   Meanwhile, prepare the salad: clean tomatoes, remove stems and cut into wedges. Wash nectarines, halve them, remove pits and cut flesh into wedges. Slice remaining onion into strips.

4. 4.

   Combine tomatoes, nectarines and onion strips in a large bowl. Toss with remaining olive oil, apple cider vinegar, salt, pepper and leftover parsley. Remove salmon from the air fryer and serve on plates alongside the salad.