Sockeye salmon with nut crust

Cooking sockeye salmon is very simple. The main thing is not to overdry. If you bake it in foil or a cooking bag in the oven, 30 minutes at 180 degrees is enough. The fish will remain juicy and tender.

Ingredients

• 1 large (800 g) sockeye salmon fillet on skin
• 100 g hazelnuts
• 100 g parsley
• 4 sprigs of green basil
• 2 cloves of garlic
• 2 lemons
• olive oil
• salt, freshly ground black pepper

Directions

1. Preheat oven with grill on to 180 ° C. Remove the leaves of herbs from the stems, chop very finely together with the garlic.
2. Chop or grind hazelnuts in a food processor. Mix the nut crumbs with the green crumbs.
3. Place the fish skin side down on a baking sheet lined with baking paper, and place the nut and herb crumbs on top of the fish. Drizzle with oil. Place the lemons next to the fish.
4. Place a baking sheet in the top third of the oven, bake for 12-15 minutes, depending on the thickness of the fillets. Serve with lemon.