Succulent Tasmanian Atlantic salmon topped with a mixture of hazelnuts, lemon zest and garlic slivers
Prep time:10 mins
Cook time:13 mins
- Oil spray
- 280g pack chilled John West Tasmanian Atlantic Salmon – Skin On
- 2 teaspoons olive oil
- ¼ cup chopped hazelnuts
- Finely grated zest of 1 lemon
- 1 clove garlic, cut into slivers
Spray a non stick frypan with oil and heat. Cook John West Salmon following pack directions. Remove from frypan and set aside to keep warm.
To make the gremolata, add olive oil, hazelnuts, lemon zest and garlic to the pan and cook for 1 minute. Serve fish topped with hazelnut gremolata.
Serve with a light green salad and pan cooked lemon quarters.