Name: Whole Atlantic Salmon Fillet with Almond, Thyme and Lemon Crust
Prep time: 20 min
Cook time: 20 min
Ingredients: 125g Western Star Chef's Choice Butter; 1 clove garlic, crushed; 4 cups fresh breadcrumbs; 1/2 cup slivered almonds; 1 tablespoon thyme leaves; finely grated rind of 2 lemons; salt and freshly ground black pepper, to taste; 1.4kg whole fillet Atlantic Salmon, pinboned; lemon wedges and fresh herbs (eg. parsley, mint, chives, dill), for serving if desired

125g Western Star Chef's Choice Butter
1 clove garlic, crushed
4 cups fresh breadcrumbs
1/2 cup slivered almonds
1 tablespoon thyme leaves
finely grated rind of 2 lemons
salt and freshly ground black pepper, to taste
1.4kg whole fillet Atlantic Salmon, pinboned
lemon wedges and fresh herbs (eg. parsley, mint, chives, dill), for serving if desired

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Gently heat butter and garlic in a saucepan until butter has melted. Combine breadcrumbs, almonds, thyme, lemon and pepper in a large bowl and stir in butter
Place the salmon skin side down on a baking paper lined oven tray. Press breadcrumbs over the fish to completely cover
Bake at 220°C for 12-15 minutes or until just cooked. Rest for 10 minutes before scattering with fresh herbs, slicing and serving with lemons

Tips & Hints:

Breadcrumb crust can be made a day ahead and refrigerated in an airtight container.
Try serving this salmon with a salad of blanched peas, asparagus, green beans or broad beans with a zesty lemon dressing and scattered with marinated feta.

Gently heat butter and garlic in a saucepan until butter has melted. Combine breadcrumbs, almonds, thyme, lemon and pepper in a large bowl and stir in butter
Place the salmon skin side down on a baking paper lined oven tray. Press breadcrumbs over the fish to completely cover
Bake at 220°C for 12-15 minutes or until just cooked. Rest for 10 minutes before scattering with fresh herbs, slicing and serving with lemons

Tips & Hints:

Breadcrumb crust can be made a day ahead and refrigerated in an airtight container.
Try serving this salmon with a salad of blanched peas, asparagus, green beans or broad beans with a zesty lemon dressing and scattered with marinated feta.

Gently heat butter and garlic in a saucepan until butter has melted. Combine breadcrumbs, almonds, thyme, lemon and pepper in a large bowl and stir in butter
Place the salmon skin side down on a baking paper lined oven tray. Press breadcrumbs over the fish to completely cover
Bake at 220°C for 12-15 minutes or until just cooked. Rest for 10 minutes before scattering with fresh herbs, slicing and serving with lemons

Tips & Hints:

Breadcrumb crust can be made a day ahead and refrigerated in an airtight container.
Try serving this salmon with a salad of blanched peas, asparagus, green beans or broad beans with a zesty lemon dressing and scattered with marinated feta.

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