Get Nourished recipe: baked nut-crusted salmon

On this week’s Get Nourished, try out Zoe Bingley-Pullin’s baked nut-crusted salmon with walnut and roast capsicum purée for a deliciously easy weeknight dinner.

It’s no secret that salmon is deserving of its superfood title.

Rich in Omega-3 nutrients, Zoe’s baked nut-crusted salmon is the ultimate proof that both taste and health can exist on the same plate.

The smoky purée serves as a satisfying topping that brings the meal together,  with its blend of sour and bitter flavours, as well as a hint of smokiness from the chargrilled capsicums, balancing the delicate salmon.

Nuts will give the salmon the extra crust needed to elevate this dish but feel free to switch them out for the traditional panko bread crumbs.

Just remember to coat well to secure a tasty crunch with every bite.

Pan-searing is the best option if you’re looking for salmon that’s a little underdone. Otherwise, opt for the oven if you prefer it fully cooked.

A delight for all the senses, try this nut-crusted salmon with capsicum purée by Zoe Bingley-Pullin, as seen on Get Nourished on The House of Wellness TV show.

Zoe Bingley-Pullin’s baked nut-crusted salmon with walnut and roast capsicum purée


For the purée

2 red capsicums

1/2 cup walnuts

1 garlic clove, crushed

1 tbsp lemon juice

salt and pepper to taste

1/2 tsp smoked paprika

1/2 tsp cumin, ground

1-2 tsp pomegranate molasses

For the salmon

1 cup mixed nuts, coarsely ground

salt and pepper

4 x 150g salmon fillets, skin off

1-2 tbsp olive oil


Step 1. 

To make the purée, chargrill the capsicum over an open flame or place in the oven until blackened, and remove the skin. Next, combine the rest of the ingredients in a food processor and season to taste.

Step 2. 

For the salmon, mix the nuts with salt and pepper on a flat plate. Then, drizzle the salmon with some olive oil and dip into the nut mixture, coating it well.

Step 3. 

Place the fish in the oven at 180°C until cooked to liking. Alternatively, heat some oil over medium-high heat and sear the fish in a pan before finishing off in the oven.

Step 4.

Serve the crusted salmon and walnut capsicum purée with a simple green salad.