Ingredients
- cooking spray
- 4 (4 ounce) fillets salmon
- ½ cup low-fat mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon minced fresh rosemary
- ¼ teaspoon ground black pepper
- ½ cup chopped hazelnuts
Why You'll Love Making This
This dish combines bright citrus flavors with the rich, nutty crunch of hazelnuts. It’s a perfect balance of textures and tastes that feels fresh and satisfying. Plus, it’s a healthy way to enjoy salmon with added flavor.
Cooking Pointers
- Make sure the salmon skin is dry before applying the crust for better adhesion.
- Toast the hazelnuts lightly to bring out their natural oils and enhance flavor.
- Use a sharp knife to score the salmon skin slightly to help it cook evenly and stay crispy.
- Toast the hazelnuts lightly to bring out their natural oils and enhance flavor.
- Use a sharp knife to score the salmon skin slightly to help it cook evenly and stay crispy.
Directions
Warm your oven to 400°F (200°C) and lightly spray a baking sheet to keep the salmon from sticking. Lay the salmon fillets on the sheet. In a small bowl, mix together mayonnaise and lemon juice until smooth, then spread this mixture evenly over the top of each piece of fish. Sprinkle some rosemary, salt, and black pepper on each fillet for extra flavor. Next, press hazelnuts on top to create a crunchy crust. Pop the salmon into the oven and bake for about 15 minutes, or until the fish flakes easily when you test it with a fork.
Serving Combinations
Serve with a simple green salad dressed with lemon vinaigrette or alongside roasted vegetables. A side of fluffy quinoa or wild rice also pairs well and soaks up the citrusy juices perfectly.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in the oven to keep the crust crisp, or enjoy cold as a delicious salad topping.
