This is a quick and easy healthier alternative to fish and chips that can be paired with either warm or cold sides to suit the season. Dietary guidelines recommend we eat 2-3 serves of fish per week - oily fish like salmon is a great option as it contains several important nutrients including vitamin D and omega-3 essential fatty acids.
4 salmon fillets (around 120g each)
4 tablespoons raw almonds
2 teaspoons olive oil
2 teaspoons sea salt
1 teaspoon freshly ground pepper
4 teaspoons sumac*
Preheat the oven to 200°C.
Wash the potatoes to remove any dirt, then cut into wedges of around the same size.
Add the oil and 1 teaspoon of salt to a bowl, then add the wedges and mix until well coated.
Arrange wedges on a baking tray, sprinkle with a few sprigs of rosemary and bake for around 20 minutes*, turning once during baking.
Place almonds, ½ teaspoon salt, pepper and sumac into a food processor or good blender and pulse until almonds are finely chopped. Pat salmon fillets dry with a paper towel, then cover the fillets with the almond sumac mixture (you might need to press it on). Bake salmon on a tray in the oven for around 15 minutes, turning once.
I like to serve this dish with roasted vegetables or with some halved brussels sprouts roasted in a little oil, garlic, sea salt and pinenuts. For a lighter meal for summer, you can serve it with a nice crisp salad.
* Sumac is a Middle-Eastern spice which has a lemony flavour. It can normally be found in ethnic food stores if you can’t find it in your supermarket.
Cooking time for the wedges will depend on how big you’ve cut them, so check these regularly to make sure they don’t burn!