Salmon with a Herb Crust

Total time: 1hr 20m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 725 Kcal


  • 3 tbsp. breadcrumbs
  • 0.5 tsp. salt
  • 2 clove of garlic, pressed
  • a little pepper
  • 1 tbsp. mild mustard
  • 1 dl full cream
  • 800 g waxy potatoes, cut into 2-mm-thick slices
  • 4 organic salmon in slices including skin (approx. 180 g each)
  • 0.5 tbsp. butter, soft
  • 2 tbsp. sliced almonds
  • 3 tbsp. olive oil
  • 5 tbsp. herbs (e.g. parsley, thyme, rosemary), finely chopped


  • Combine the breadcrumbs, almonds, oil, herbs and garlic, season. Cover the mixture and set aside. Combine the cream and mustard in a bowl, mix well. Add the potatoes, mix and season. Place two sheets of baking paper, overlapping, on an oven tray. Spread the potatoes on the baking paper.
  • Bake in the centre of an oven preheated to 200°C for approx. 25 mins. Remove the oven tray. Remove any small bones from the slices of salmon with tweezers and season the salmon with salt. Push the potatoes to one side of the oven tray. Arrange the salmon on the free half of the baking paper and coat with butter.
  • Bake for approx. 5 mins. in the the hot oven, remove the oven tray. Set the function to 'Convection grill' (200°C). Spread the reserved herb mixture over the salmon and cook for about another 10 mins.

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