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METHOD

Preheat the oven to 180 degrees Celsius. Line a baking tray with foil.

Put the mint, almonds, parmesan, garlic, spring onions and olive oil in a food processor, season with salt and pepper and blend until combined. Lay the salmon on the prepared baking tray and spoon the almond mixture on the top.

Bake for 15-20minutes until opaque. Squeeze lemon over the top. Serve with steamed vegetables.

INGREDIENTS

10 mint leaves
¼ cup (40g) dry-roasted almonds
¼ cup (25g) grated parmesan cheese
1 garlic clove, crushed
2 spring onions, chopped
1 tbsp olive oil
2 pieces of salmon, about 100-150g per fillet
¼ lemon