Salmon With a Pine Nut Crust, Cherry Tomato Salsa and Roasted Sweet Potatoes

Crispy pan-seared salmon with a buttery pine nut crust served alongside roasted sweet potatoes and fresh cherry tomato salsa.

Dinner Seafood Salmon High Protein

Estimated Nutrition

Calories

1342.3

kcal / serving

1342.3 kcal total

Carbs

53.1g

per serving

53.1 g total

Fat

110.2g

per serving

110.2 g total

Protein

34.5g

per serving

34.5 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Dairy

GrainsCereals

NutsSeeds

tbsp

chopped fresh

to taste

Salt

to taste

Black Pepper

freshly ground

OilsFats

tbsp

Olive Oil

tbsp

Olive Oil

tbsp

Olive Oil

Seafood

100

Salmon Fillet

skin on

Vegetables

0.5

piece

Sweet Potato

peeled and sliced into 1cm thick pieces

piece

Cherry Tomatoes

halved

0.25

piece

Onion

finely chopped

Method

Preheat the oven to 180°C.

Process pine nuts, butter, dill, and breadcrumbs in a food processor until combined.

Fry the salmon skin-side down in a smoking hot ovenproof pan for 2-3 minutes.

Spread the pine nut mixture over the salmon and bake for 5-6 minutes until cooked.

Fry sweet potato slices in an ovenproof pan for one minute and season.

Roast sweet potatoes in the oven for 6-8 minutes until tender.

Stir cherry tomatoes, onion, balsamic vinegar, and oil in a bowl for the salsa.

Serve the salmon over the roasted sweet potatoes with salsa spooned around.