AuthorBiteSizedA flavorful baked salmon with a nutty crust!
Combine the mayonnaise, dijon mustard, unsalted butter, and garlic. Set aside.
In a bowl combine the crushed cashews, Parmesan cheese, parsley, and capers.
In a baking pan line a parchment paper and place the salmon skin side down on the pan. Season the salmon with lemon juice, salt, and ground black pepper.
Coat the salmon with the sauce then top with the cashew crust.
Bake in a preheated oven at 180°C/350°F for 10-15 minutes or until the crust has toasted.
When done remove from the oven, garnish with more chopped parsley and serve.
Ingredients
Directions
Combine the mayonnaise, dijon mustard, unsalted butter, and garlic. Set aside.
In a bowl combine the crushed cashews, Parmesan cheese, parsley, and capers.
In a baking pan line a parchment paper and place the salmon skin side down on the pan. Season the salmon with lemon juice, salt, and ground black pepper.
Coat the salmon with the sauce then top with the cashew crust.
Bake in a preheated oven at 180°C/350°F for 10-15 minutes or until the crust has toasted.
When done remove from the oven, garnish with more chopped parsley and serve.
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