photo of Herb Crusted Salmon

Herb-crusted salmon with slaw

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Simple, soulful meals are the most satisfying. I love taking it slow and laid back in the kitchen sometimes. Baked salmon with some light, crunchy salad, and a creamy dip happen to be one of my favorite meals that hardly needs much work.  The crust uses fresh herbs and nuts as a base. It creates a color contrast that looks gorgeous with a pink base and green surface. I added more to this color palette with the purple cabbage slaw. 

Honestly, salmon requires less attention during prep than any fish. 

I enjoyed this meal all alone, sitting quietly in the corner. That ambiance made a lot of difference. I had the time to do some mindful eating, savor each morsel as I always tend to rush through my meals.

When I am shooting my food, I focus more on getting the right picture, and the food turns cold. Shooting my food has almost become a habit, that occasionally when I cook up something interesting, I force myself to eat and forget styling. Do you face the dilemma, whether to shoot or enjoy the moment?

photo of Herb Crusted Salmon
Recipe of Herb Crusted Salmon

Preparation time: 20 minutes
Baking time: 5-6 minutes
Serves: 2-3


  • Salmon 300 gms
  • Dijon mustard 1 tsp
  • Lemon juice 1 tsp
  • Olive oil 1 tsp
  • Salt and pepper

Herb crust

  • Bread crumbs 25 gms
  • Pistachios 15-20 gms
  • Parsley 50 gms
  • Thyme 1 tbsp
  • Rosemary 1 tbsp (chopped)
  • Mint leaves 25 gms
  • Zest of 1 lemon
  • Salt and pepper


  • Dijon mustard 1/2 tsp
  • Mayonnaise 1tbsp
  • Greek yogurt 1/2 cup
  • Salt and pepper
  • Paprika 1/4 tsp

Cabbage slaw

  • Cabbage ┬╝th cabbage head
  • 1tbsp of the above dip


  • Preheat the oven at 180 degrees for 10 minutes. In the meantime, pat dry the salmon,  add seasonings, olive oil, and lemon juice.
  • Rub evenly and place the salmon fillet on a baking tin/tray skin side down. Apply the dijon mustard and massage. 
  • Blend the ingredients required for the herb crust to get an even green color. Slowly sprinkle the crust and cover the top. Bake for 5-6 minutes. Take it out of the oven and let it rest for a couple of minutes.
  • Whisk together the ingredients for the dip. Chop the cabbage as evenly and thin as possible. Toss it with 1 tbsp of the dip. Serve it with the warm salmon and dip on the side.

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