Salmon topped with pine nuts, rosemary & orange

We eat quite a lot of salmon. I don’t eat meat, but DH and Kipper are both carnivores, so I tend to make fish once or twice a week as a compromise to keep them quiet! Friday night dinner is typically a fishy meal – it is Shabbat, after all.

But salmon on its own is pretty boring. You need to add a little something to liven it up a bit.

This delicious crusty salmon was concocted for a Friday night dinner. I was able to prepare it earlier in the day then pop it in the oven at the last minute. The topping of pine nuts, rosemary and orange was a doddle to prepare and the whole thing only took about 10 minutes to make (plus cooking). 

The pine nut crust also had the benefit of hiding the horrendous job someone had done cutting up the salmon. I won’t name and shame the supermarket where I bought it, but someone in their fish packing plant is more a fish-mangler than a fish-monger. I had to squash the salmon fillets back into some sort of shape before I could apply the crust, but once it was on, the disguise was perfect and they looked fab. The nutty crust baked beautifully, becoming golden and gorgeous in the hot oven.

I used melted butter to adhere the pine nuts to the salmon, but this also had the advantage of keeping the fish wonderfully moist as it cooked. Delicious! The cooked salmon fillets were served with a wedge of orange for squeezing, which was fresh-tasting and delicious. The slightly acidic juice was a lovely foil to the buttery fish.

I made four salmon fillets topped with pine nuts, rosemary and orange, although in the end we polished them all off between the three of us. If you’re not such greedy gluttons, I’m confident in saying that this amount will feed four.

 Salmon with pine nuts, rosemary and orange crust

Salmon topped with pine nuts, rosemary and orange
Serves 4
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
661 calories
8 g
206 g
33 g
81 g
6 g
376 g
416 g
5 g
0 g
17 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 661
Calories from Fat 288
% Daily Value *
Total Fat 33g
Saturated Fat 6g
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 8g
Cholesterol 206mg
Sodium 416mg
Total Carbohydrates 8g
Dietary Fiber 2g
Sugars 5g
Protein 81g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 45g pine nuts
  2. 1 tsp dried rosemary
  3. zest of an orange
  4. 4 salmon fillets (approx. 120g each)
  5. 20g melted butter
  6. Wedges of orange to serve (optional)
  1. Preheat the oven to 180C.
  2. Using a food processor or mini-chopper, whizz the pine nuts, rosemary and orange zest to give coarse crumbs.
  3. Place the salmon fillets on a foil-lined baking sheet and brush liberally with the melted butter - you may not need it all. Press a quarter of the crumbs onto the top of each salmon fillet. (If you have any melted butter remaining, drizzle it over the top of the crumbs.)
  4. Bake at 180C for 15 minutes until the fish is cooked and the pine nut crumbs are golden.
  5. Serve hot or warm, with orange wedges to squeeze over.
Salmon with pine nuts, rosemary and orange crust

Salmon with a crust of pine nuts, rosemary and orange

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