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Ingredients 0/7
Why This Meal Is A Winner
This dish combines the rich, buttery flavor of salmon with the bright, zesty notes of citrus and the crunchy texture of hazelnuts. It’s a wonderful balance of flavors and textures that feels both fresh and indulgent.
Kitchen Tips
- Use fresh salmon fillets for the best flavor and texture.
- Toast the hazelnuts lightly to bring out their natural oils and enhance their crunch.
- Don’t overcook the salmon; it should be just opaque and flaky to stay moist.
- Toast the hazelnuts lightly to bring out their natural oils and enhance their crunch.
- Don’t overcook the salmon; it should be just opaque and flaky to stay moist.
Directions
Lightly heat your oven to 400°F (200°C) and lightly spray a baking sheet with cooking spray. Lay the salmon fillets on the sheet. In a small bowl, mix together the mayonnaise and lemon juice until smooth, then spread this mixture evenly over the salmon. Sprinkle each piece with rosemary, salt, and black pepper to taste. Next, scatter the hazelnuts on top of the fish. Pop it in the oven and bake for about 15 minutes, or until the salmon flakes easily when you test it with a fork.
Best Serving Ideas
Serve alongside a simple green salad or steamed vegetables to keep the meal light and fresh. A side of quinoa or couscous also pairs well, adding a nutty complement to the topping.
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently to avoid drying out the salmon, or enjoy cold in a salad the next day.
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