Oops! It appears that you have disabled your Javascript. In order for you to see this page as it is meant to appear, we ask that you please re-enable your Javascript!
Oat, walnut and thyme crusted salmon with potato salad
Mains

Oat, walnut and thyme crusted salmon with potato salad

Salmon fillet with an oat, walnut and thyme crust, served with a roasted potato salad in a rocket dressing.
Serves: 4
Time to make: 1 hr 20 mins
( Hands-on time: 30 mins )

Variations

Make it low FODMAP: Omit the garlic, only use the green leaves of the spring onion, limit your serve of flaked almonds to 12g.

HFG tip

The salmon crust can be prepared ahead of time and sprinkled over salmon a few hours before cooking.

The rocket dressing can be made ahead and kept chilled in the fridge for 4 hours.

Rate this recipe

  • 3 People Rated This Recipe

  • Average Rating

  • (3.2 / 5)
Photographer: Bryce Carleton

Thanks, you're good to go!

X

Thanks, you're good to go!

X
X

{{ contentNotIncluded('company') }} has not subscribed to {{ contentNotIncluded('contentType') }}.

Ask your librarian to subscribe to this service next year. Alternatively, use a home network and buy a digital subscription—just $1/week...

Go back