Hazelnut-Crusted Salmon with Crushed New Potatoes

With the arrival of spring, our kitchens are blessed with an abundance of crisp greens and tender new vegetables. It’s the perfect moment to embrace lighter, brighter dishes, and this Hazelnut-Crusted Salmon is an elegant way to celebrate the season. The rich, omega-packed fish is elevated by a fragrant lemon and thyme crumb, offering a delightful crunch from toasted hazelnuts. Paired with buttery, crispy crushed new potatoes, this dish is a satisfying and wholesome meal that feels both special and wonderfully simple to prepare.

Ingredients

• 2 (6-ounce) skin-on salmon fillets
• 1 lb new potatoes, scrubbed
• 3 tbsp olive oil, divided
• 1/2 cup raw hazelnuts
• 1/3 cup panko breadcrumbs
• 1 tbsp fresh thyme leaves
• 1 lemon, zested and cut into wedges for serving
• 2 cloves garlic, minced
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Place the new potatoes in a medium pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain well.
3. While the potatoes are boiling, prepare the hazelnut crust. Toast the hazelnuts in a dry skillet over medium heat for 3-5 minutes until fragrant. Transfer to a clean kitchen towel, fold it over, and rub to remove the skins. Coarsely chop the hazelnuts and place them in a small bowl with the panko breadcrumbs, fresh thyme, lemon zest, 1 tablespoon of olive oil, salt, and pepper. Mix to combine.
4. Once the potatoes are drained, transfer them to the prepared baking sheet. Using the bottom of a glass or a potato masher, gently press down on each potato to ‘crush’ it slightly. Drizzle with 1 tablespoon of olive oil, sprinkle with the minced garlic, salt, and pepper. Toss gently to coat.
5. Pat the salmon fillets dry with a paper towel and season both sides with salt and pepper. Place them skin-side down on the same baking sheet next to the potatoes. Brush the tops of the salmon with the remaining 1 tablespoon of olive oil.
6. Firmly press the hazelnut and breadcrumb mixture onto the top of each salmon fillet, creating an even crust.
7. Transfer the baking sheet to the preheated oven. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the potatoes are golden and crispy at the edges.
8. Serve immediately, garnished with fresh parsley and a wedge of lemon on the side for squeezing over the fish.

Nutrition Information