Wild Garlic Crusted Salmon

A deliciously healthy main to serve for spring dinners that’s just as good cold as it is hot from the oven. Here the salmon is hidden under an aromatic wild garlic crust made with fresh grated Parmigiano-Reggiano, pumpkin seed flour, butter and egg yolk. Cherry tomatoes roast alongside salmon fillets and make a delicious salad with some greens. It goes well with fresh homemade bread.

1 Small red onion, peeled and finely chopped
1 clove Garlic, peeled and finely chopped
400 g Cherry tomatoes (cut into smaller chunks if using regular tomatoes)
50 g Wild garlic
1 tbsp Olive oil
40 g Parmigiano-Reggiano, finely grated
1 Egg yolk
1 tbsp Softened butter
12 g Organic pumpkin seed flour (partially de-oiled), or 20 g breadcrumbs
Salt & pepper
3 x 150 g Salmon fillets
Salad greens and lime wedges, to serve

Preheat the oven to 200C/400F. Peel and finely chop the red onion and garlic clove. Rinse the cherry tomatoes and pat dry. Heat the oil and fry the onion and garlic in it until aromatic. Place cherry tomatoes into an ovenproof dish. Top with the fried onion and garlic. Season with salt and pepper.
Wash the wild garlic, shake dry and puree with olive oil. Finely grate the parmesan. Mix the egg yolk, butter, Parmesan, wild garlic oil and pumpkin seed flour into a spreadable mixture, season with salt and pepper.
Rinse the salmon fillets and pat dry with kitchen paper. Spread with the wild garlic paste and gently press down. Place them on the top of tomatoes and bake in the hot oven for 20 minutes. Serve the salmon with roasted tomatoes aside on a bed of salad greens and lime wedges if desired.

31 comments:

roentare 19/4/23 23:44: This looks so gorgeous and yummy
Pam 20/4/23 00:38: It looks and sounds flavorful and delicious!
Brian's Home Blog 20/4/23 01:14: Bet that's good, I love salmon.
Christine 20/4/23 01:42: looks good!
The Happy Whisk 20/4/23 04:12: I love wild garlic and wild onions of which we have now in our forest. Delish!
Citu 20/4/23 04:50: Gracias por la receta. Te mando un beso.
Anne in the kitchen 20/4/23 05:29: Sounds wonderful. Since I don't think I would be able to get wild garlic here I might substitute fresh chives.
Lola Martínez 20/4/23 07:40: Al salmón le va muy bien el cocinado con costra, también lo preparo así muchas veces, de hecho tengo una receta pendiente de publicar de esta forma. La cobertura que le has puesto al pescado la encuentro de lo más original, no tengo costumbre de hacerlas así, pero todo es probar y comprobar, y seguro que me gustará.
Un beso.
Margaret D 20/4/23 08:34: Looks delicious.
Tom 20/4/23 11:11: ...a colorful treat.
Rainbow Evening 20/4/23 11:22: garlic and salmon are perfect combines.... yummy.
Whats Cookin Italian Style Cuisine 20/4/23 12:02: You need to open a gourmet restaurant! this is stunning and gorgeous!
eileeninmd 20/4/23 12:19: Hello,
I love salmon, looks like a yummy recipe. Take care, enjoy your day!
My name is Erika. 20/4/23 12:58: This looks delicious. I don't know where I'd find wild garlic, but I wonder if chives would work? Hugs-Erika
DEZMOND 20/4/23 14:45: Such a lovely combo of green and red, gorgeous. I love it when your photos are not too colourful. This is elegant.
I am currently in the world of lentil flour, oat flour, pea flour, buckwheat flour, pumpkin flour, flax flour, sesame flour, even bean flour.... who knew you could make pizzas, omelettes and scones with so many GluFree flours....
Javier 20/4/23 14:52: I adore salmon anyway but with this fantastic wild garlic crusted its looks marvellous
foodtravelandwine 20/4/23 16:04: I'm so tempted that I have to make it!!.....Abrazotes, Marcela
Bill 20/4/23 17:38: This looks so good and I love salmon.
Federica Simoni 20/4/23 17:49: Bellissimo piatto, da provare!
David 20/4/23 18:31: Angie, Love garlic and salmon! Beautiful entrée! Your presentation of the food you create is always excellent. Take Care, Big Daddy Dave
Carol @Comfort Spring Station 20/4/23 18:48: It sounds delicious
Balvinder 20/4/23 22:33: Yum! I haven't yet seen wild garlic here but farmers market will soon open in May.
Rose world 21/4/23 09:20: Tomato cherries and salmon!! My love for both!! Look delicious!!
Veronica Lee 21/4/23 10:22: I love salmon.
Looks delish, Angie.
The-FoodTrotter 21/4/23 16:12: Your recipe looks delicious! I haven't used wild garlic yet but it seems delicious :)
Laura. M 21/4/23 23:11: Me encanta el salmón. Estupenda presentación.
Un abrazo.
Mbul Kecil 22/4/23 08:01: i like how the why you slice the salmon....it's nice
and i also like cherry tomatoes as garnish...
Angie's Recipes 22/4/23 12:46: @My name is Erika. I think so. They have very similar aroma.
Neil 22/4/23 13:30: I love crusted salmon. I often make mine with pesto. This takes it up a few notches. Delicious!
Raymund 28/4/23 03:14: I love how the salmon is hidden under that aromatic crust, its like a surprise waiting to happen.
Anonymous 29/4/23 05:14: This sounds and looks amazing, Angie. I love springtime green garlic! And those might just be the most deeply red tomatoes I've ever seen. So beautiful! :-) ~Valentina