Slow Roasted Lemon-Shallot-Caper Salmon with Date-Walnut Crumble by @starinfinitefood

50 min

2 servings

🫒

2 tbsp

Olive oil

🧅

1

Shallot

🫒

1 tbsp

Capers

🍋

1 tsp

Lemon zest

🍋

1 tbsp

Lemon juice

🍯

1 tbsp

Honey

🧂

0.5 tsp

Salt

🌶️

0.5 tsp

Red pepper flakes

🐟

450 g

Salmon filet

🌴

4

Dates

🌰

60 ml

Toasted walnuts

🥬

60 ml

Arugula

🌿

2 tbsp

Fresh basil

⚫

Pepper

🥑

1

Avocado

🌱

Tahini

  1. Preheat

    Preheat the oven to 275°F and line a sheet pan with parchment paper.

  2. Add
    • Olive oil
    • Shallot
    • Capers

    Make the shallot-caper oil: add the olive oil, shallot, capers, lemon zest, lemon juice, honey, salt and red pepper flakes to a small bowl and mix to combine.

  3. Add
    • Salmon filet
    • Olive oil
    • Shallot

    Add the salmon to the sheet pan, then spoon the shallot-caper oil over the top of the salmon.

  4. Place
    • Salmon filet

    Place the salmon in the oven for 30 minutes.

  5. Roast
    • Dates
    • Salmon filet

    While the salmon roasts, make the crumble: add the dates to a cutting board and begin to chop.

  6. Chop
    • Toasted walnuts
    • Arugula

    Add the walnuts and continue to chop, followed by the arugula and basil.

  7. Chop
    • Lemon zest
    • Salt
    • Olive oil

    Add the lemon zest, salt and pepper and chop until everything is well combined and forms a crumble.

  8. Assemble
    • Avocado
    • Salmon filet

    To assemble, add the avocado to a plate and spread it out, then break apart the salmon and top the avocado with the salmon.

  9. Step
    • Salmon filet

    Gently flake the salmon a little to spread it out.

  10. Top
    • Tahini

    Top with the crumble and the tahini.

Slow Roasted Lemon-Shallot-Caper Salmon with Date-Walnut Crumble by @starinfinitefood

50 min

2 servings

🫒

2 tbsp

Olive oil

🧅

1

Shallot

🫒

1 tbsp

Capers

🍋

1 tsp

Lemon zest

🍋

1 tbsp

Lemon juice

🍯

1 tbsp

Honey

🧂

0.5 tsp

Salt

🌶️

0.5 tsp

Red pepper flakes

🐟

450 g

Salmon filet

🌴

4

Dates

🌰

60 ml

Toasted walnuts

🥬

60 ml

Arugula

🌿

2 tbsp

Fresh basil

⚫

Pepper

🥑

1

Avocado

🌱

Tahini

Preparation Steps

  1. Step 1/10

    Preheat the oven to 275°F and line a sheet pan with parchment paper.

    🍳Sheet pan
    📜Parchment paper

  2. Step 2/10

    Make the shallot-caper oil: add the olive oil, shallot, capers, lemon zest, lemon juice, honey, salt and red pepper flakes to a small bowl and mix to combine.

    🫒Olive oil
    🧅Shallot
    🫒Capers
    🍋Lemon zest
    🍋Lemon juice
    🍯Honey
    🧂Salt
    🌶️Red pepper flakes
    🥣Small bowl

  3. Step 3/10

    Add the salmon to the sheet pan, then spoon the shallot-caper oil over the top of the salmon.

    🐟Salmon filet
    🍳Sheet pan
    🥄Spoon

  4. Step 4/10

    Place the salmon in the oven for 30 minutes.

    🐟Salmon filet

  5. Step 5/10

    While the salmon roasts, make the crumble: add the dates to a cutting board and begin to chop.

    🌴Dates
    🪵Cutting board
    🔪Knife

  6. Step 6/10

    Add the walnuts and continue to chop, followed by the arugula and basil.

    🌰Toasted walnuts
    🥬Arugula
    🌿Fresh basil
    🪵Cutting board
    🔪Knife

  7. Step 7/10

    Add the lemon zest, salt and pepper and chop until everything is well combined and forms a crumble.

    🍋Lemon zest
    🧂Salt
    ⚫Pepper
    🪵Cutting board
    🔪Knife

  8. Step 8/10

    To assemble, add the avocado to a plate and spread it out, then break apart the salmon and top the avocado with the salmon.

    🥑Avocado
    🐟Salmon filet
    🍽️Plate

  9. Step 9/10

    Gently flake the salmon a little to spread it out.

    🐟Salmon filet

  10. Step 10/10

    Top with the crumble and the tahini.

    🌱Tahini
    🍽️Plate

Composition

Ingredients

Types

Oils, Vegetables, Condiments, Fruits, Sweeteners, Spices, Fish, Nuts, Herbs

Ingredients

Olive oil, Shallot, Capers, Lemon zest, Lemon juice, Honey, Salt, Red pepper flakes, Salmon filet, Dates, Toasted walnuts, Arugula, Fresh basil, Pepper, Avocado, Tahini

Notes

Shallot (finely chopped), Capers (chopped), Salt (plus more for topping, to taste, for the crumble), Pepper (to taste, for the crumble), Avocado (sliced), Tahini (mixed with a little water until creamy)

Allergens

Fish, Tree nuts, Sesame

Dietetics

Dietary regimen

Pescatarian, Egg-Free, High-Protein, soy-free, Gluten-Free

Calories

520 kcal

Macro nutrients

Protein: 30g, Carbohydrates: 28g, Fat: 32g, Fiber: 6g, Sugars: 15g

Nutritional Information

Minerals

Potassium: 900mg, Magnesium: 70mg, Sodium: 560mg, Selenium: 40mcg, Iron: 2mg

Vitamins

Vitamin D: 13mcg, Vitamin B12: 3.5mcg, Vitamin C: 10mg, Vitamin E: 3mg, Folate: 60mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

30 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

Sheet pan, Parchment paper, Small bowl, Cutting board, Knife, Spoon, Plate

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Dinner Party, Weeknight Dinner

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

Mediterranean, American

Geographic

United States, North America

Various

Aspect

Texture

Flaky, Creamy, Crunchy

Flavors

Citrusy, Savory, Sweet, Slightly Spicy, Briny

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

cooked leftovers : 2 days (store in an airtight container,refrigerate within 2 hours of cooking,reheat gently before serving), assembled dish with avocado : same day (best eaten fresh as avocado browns quickly)