Dill and salmon go together like PB & J! Chef Jason Parsons showed us how to make this yummy salmon recipe alongside a fresh spring vegetable salad.
Lemon dill crusted salmon with spring veggie salad and garden herb pesto
Serves 2
Ingredients:
Salmon:
- 4 3-oz Atlantic salmon fillets, skin on (two per guest)
- 2 tsp grapeseed oil
- 2 tbsp roughly chopped dill
- zest and juice of 1 lemon
Salad:
- 3 cups blanched spring vegetables (mix of asparagus, fiddleheads, radishes, bell peppers, green beans and wild leeks)
Pesto:
- 2 tbsp pesto (fresh basil leaves, toasted pine nuts, raw garlic, grated parmesan, extra virgin olive oil)
Method:
Salmon:
In a bowl, mix the roughly chopped dill, lemon zest and juice. Divide and pour over all four portions of salmon.
Heat the grapeseed oil in a large fry pan and place the salmon skin side down. Slowly fry the salmon over medium heat, until the skin is crispy and the salmon is cooked through.
In a large bowl, mix the spring vegetables. Add the pesto and mix. Season with salt and pepper and serve with the cooked salmon.
Courtesy Jason Parsons
Peller Estates
@chefparsons