Serves: 4

INGREDIENTS

4 Salmon fillets (approx. 120g each)
125g (¾ cup) Lucky Natural Pistachios
35g (¼ cup) Lucky Natural Pine Nuts
2 tbsp fresh coriander leaves, finely chopped
1 clove of garlic
1 tbsp olive oil
salt and pepper to season
2 x 240g punnets of cherry truss tomatoes
1 cucumber, shaved
75g (½ cup) frozen broad beans, thawed
Lucky Oven Roasted Almonds, to serve
fresh basil

Chilli Lime Dressing
60ml (¼ cup) extra virgin olive oil
1 tbsp freshly squeezed lime juice
½ tsp chilli flakes or thinly sliced red chillies

DIRECTIONS

1. Preheat fan-forced oven to 170°C. Line a baking tray with baking paper.
2. Place salmon fillets on the prepared tray.
3. Place pistachios, pine nuts, coriander, garlic and olive oil in the bowl of your food processor and process to form a smooth paste. Season with salt and pepper. Transfer to a shallow plate
4. Press the pistachio and pine nut mixture on the top of each salmon fillet pressing lightly to make it stick.
5. Arrange tomatoes around the salmon fillets. Place the tray in the oven and bake uncovered for 15-20 minutes or until cooked through. Rest salmon for 3-4 minutes before serving.
6. Place the broad beans in a large heatproof bowl. Add boiling water until beans are just covered. Set aside for a minute. Peel and discard the skins.
7. Place roasted tomatoes, shaved cucumber, broad beans, roasted almonds and fresh basil on a serving tray. Top with salmon fillets.
8. Place all the ingredients for the Chilli Lime Dressing in a glass bowl and whisk together. Drizzle over the Salmon and Roasted Tomato Salad.

Recipe by @sugaretal