Beetroot and Nut Crusted Salmon

This seafood dish is the perfect light lunch for lazy Sundays. Full of healthy fats and protein, it’s both simple to pull together and delicious.


  • 2 x 150g salmon fillets
  • ¼ bunch fresh parsley, washed and roughly chopped
  • ¼ cup raw walnuts, chopped
  • ¼ cup raw pistachios, without the shell
  • ½ tbs extra virgin olive oil
  • 1 tsp lemon zest
  • 1-2 tsp Bioglan Organic Beetroot Powder
  • Pinch salt and pepper, to taste (optional)

Side salad

  • 1 tbs extra virgin olive oil
  • ½ tbs apple cider vinegar
  • 1 small bunch watercress, washed
  • 1 orange, skin and pith removed and cut into segments
  • 1 small avocado, skin and pip remove, diced
  • 1 tbs walnuts
  • Salt and pepper, to taste


Step 1.
Preheat oven to 180C and line a baking tray with baking paper.

Step 2.
To make the crust, place all ingredients (except salmon) in a food processor and pulse until mixture comes together. Press the nut mixture over the topside of each salmon fillet and place in the oven for 10-15mins or until cooked to your liking.

Step 3.
To make the salad, whisk together the olive oil, apple cider vinegar, salt and pepper. Combine all remaining salad ingredients in a bowl and drizzle with the dressing. Serve the salmon with a side of salad.

Serves 2