Salmon is a fantastic fish, it's flavoursome, filling and it's very good for you. It's easy to get into the habit of plain baking it which can get a little boring, which is why I've created this simple herb and pistachio crusted salmon to jazz things up! I've teamed the salmon with roasted Mediterranean vegetables which is extremely easy to prepare and delivers on taste. The vegetables are pre-roasted with thyme, garlic and lemon before adding the herb crusted fish into cook. I love salmon and when I'm choosing my pieces I always look for vibrant colours and lots of fat running through the meat, this fatty texture keeps the fish tender and moist when cooking.
2 salmon fillets
1 red pepper
1 green pepper
4 baby aubergines or a half a normal sized
2 cloves of garlic, crushed with the flat part of a knife
Juice of half a lemon
A small bunch of thyme
25g pistachio nuts
Salt and pepper
Preheat the oven to 180C.
Chop the peppers and aubergine into strips then place in a baking tray. Drizzle with olive oil, squeeze over the lemon juice, add the leaves of 5 sprigs of thyme and garlic, give the tray a good shake then season with salt and pepper. Pop the tray in the oven for 20 minutes.
While the vegetables are cooking make the crust for the salmon. Roughly chop the pistachios and then pop them in a blender, blitz for about 30 seconds or until powdery but still with some larger pieces. Now tear in the leaves off the parsley and blitz again until you have a smooth slightly sticky mixture.
Drizzle with oil and season both sides of the salmon fillets, then press the herb and nut mixture into the flesh sides of the salmon.
Once the vegetables are done take out of the oven and carefully place the salmon on top. Pop in the oven for 10-12 minutes. Serve immediately and enjoy!