Almond Crusted Salmon With Roasted Leeks and Fennel

Cooking the salmon skin side down in a non-stick frying pan without any fat results in the crispest salmon skin. The golden fragrant almonds and soft leeks and fennel complement the salmon perfectly
Almond Crusted Salmon With Roasted Leeks and Fennel
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Almond Crusted Salmon With Roasted Leeks and Fennel
February 11, 2020
Level Easy
Preparation Time 5-10 minutes
Cooking Time 35-40 minutes
Serves 4
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


4 large leeks, halved
4 fennel bulbs, halved, fronds reserved
spinneysFOOD Mediterranean Extra Virgin Olive Oil, for frying
spinneysFOOD Salt, to season
spinneysFOOD Whole Black Peppercorns, freshly ground, to season
2 tsp Dijon mustard
4 x 200g salmon fillets, skin on
50g flaked almonds


  • 1

    Preheat the oven to 180°C, gas mark 4

  • 2

    Place the leeks and 3 of the fennel bulbs in a roasting tray. Drizzle with the olive oil and season well

  • 3

    Roast in the preheated oven for 20-30 minutes or until golden and caramelised

  • 4

    Thinly slice the remaining fennel bulb using a knife or mandoline and place it in ice water. Set aside

  • 5

    Heat a non-stick frying pan over a medium-high heat

  • 6

    Spread the mustard over the flesh side of the salmon and press it into the almonds. Brush both sides of the salmon with a little oil, add to the pan skin-side down and cook for 4-5 minutes or until the skin is crisp. Turn the salmon and cook for a further 1-2 minutes or until the almonds are golden and the salmon is cooked

  • 7

    Serve the salmon with the caramelised leeks and fennel. Garnish with the freshly shaved fennel and fronds. Serve with lemon wedges on the side, if desired


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