The perfect recipe to impress. Chic, indulgent, and surprisingly easy to prepare.
By Geneviève O’Gleman
- Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
- On a cutting board, finely chop the parsley, dill, feta cheese, pistachios, and capers together until a coarse texture forms. Stir in the lemon zest and season with pepper.
- Place the salmon fillet on the baking sheet and brush with Dijon mustard. Evenly spread the pistachio and herb mixture over the top, pressing gently so it adheres well. Drizzle with canola oil.
- Bake in the centre of the oven for 25 minutes, until the salmon is cooked through and the crust is lightly golden.
- Place the salmon (see note) on a bed of Greek yogurt and drizzle with honey just before serving.
Chef’s Tips
- Keeps for up to 2 days in the refrigerator.
- Squeeze the zested lemons and use the juice to make lemonade or a vinaigrette.
- If the salmon still has its skin on, remove it gently after baking. It will come off easily by sliding a spatula between the flesh and the skin.
- For a budget-friendly option, look for PRIX CLUB salmon at IGA.