Roasted Salmon With Walnut-Pepper Relish
- Level: Easy
- Yield: 6 to 8 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 446 calorie
- Total Fat
- 27 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 125 milligrams
- Sodium
- 207 milligrams
- Carbohydrates
- 3 grams
- Dietary Fiber
- 1 grams
- Protein
- 46 grams
- Sugar
- 1 grams
- Total: 50 min
- Prep: 25 min
- Cook: 25 min
Ingredients
1/2 cup walnuts
Pinch of cayenne pepper
1 tablespoon fresh lemon juice
1 teaspoon honey
2 tablespoons diced roasted red pepper
1 tablespoon walnut oil
2 tablespoons extra-virgin olive oil
1/4 cup chopped fresh parsley
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh chives
1 teaspoon grated lemon zest
1 2-to-3-pound piece wild salmon (about 1 1/2 inches thick)
Directions
- Make the relish: Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and bake until toasted, 7 to 10 minutes. Let cool, then finely chop and transfer to a bowl. Add the cayenne, lemon juice, honey, roasted red pepper, walnut oil, 1 tablespoon olive oil and 2 tablespoons parsley. Add 1/2 teaspoon salt and black pepper to taste and toss to combine. (The relish can be made up to 1 day ahead; cover and refrigerate.)
- Make the salmon: Raise the oven temperature to 425 degrees F. Combine the remaining 1 tablespoon olive oil and 2 tablespoons parsley, the chives, lemon zest, 1/2 teaspoon salt, and black pepper to taste in a bowl. Rub the herb mixture all over the salmon. Lay skin-side down in a baking dish and roast until just cooked through, 12 to 14 minutes. Let rest 5 minutes, then transfer to a platter and top with the walnut-pepper relish.