Nutty Salmon Stacks

Nutty Salmon Stacks combines tender salmon topped with a crunchy mixed-nut crust and a bed of asparagus, courgette, and sliced potato for a satisfying, well-balanced meal. The dish blends texture, freshness, and richness in a way that feels both comforting and elegant.

Prep Time 15

Cook Time 25

Total Time 40

Servings People

Ingredients

2 large salmon fillets skin on or off as preferred
50 g mixed nuts almonds, pistachios, walnuts or hazelnuts
1 tsp Dijon mustard wholegrain mustard
1 tbsp olive oil
½ large lemon zest only
salt to taste
black pepper to taste

The Vegetable Base:

10 medium asparagus spears woody ends trimmed
1 medium courgette sliced into thin rounds or ribbons
2 medium potatoes thinly sliced
2 tbsp olive oil
salt to taste
pepper to taste
1 pinch dried thyme oregano or parsley

Instructions

Prepare the Vegetables:

Preheat your oven to 200°C (180°C fan) / 400°F / Gas 6.
Toss the sliced potatoes with a little olive oil, salt, pepper and herbs if using. Spread them in a single layer on a lined baking tray.
2 medium potatoes, salt, pepper, 1 pinch dried thyme, 2 tbsp olive oil
Bake for 10 minutes to give them a head start.
Meanwhile, mix the courgette slices and asparagus with a splash of olive oil and some salt and pepper.
salt, 10 medium asparagus spears, 1 medium courgette, black pepper
After the potatoes have had their 10 minutes, add the courgettes and asparagus to the tray. Spread evenly.

Make the Nut Crust:

Roughly crush or finely chop the nuts — you want small pieces, not powder.
50 g mixed nuts
In a small bowl, mix the crushed nuts with the lemon zest (if using), a pinch of salt and pepper, and a drizzle of olive oil to help it bind.
½ large lemon, 1 tbsp olive oil

Prepare the Salmon:

Pat the salmon fillets dry with kitchen paper.
2 large salmon fillets, salt, black pepper
Season lightly with salt and pepper.
Brush the tops of the fillets with a thin layer of mustard — this helps the crust stick.
1 tsp Dijon mustard
Press the nut mixture gently onto the top of each fillet, forming a crust.

Cook Everything Together:

Once the vegetables have been baking for about 15 minutes total, move them around slightly to make room on the tray.
Lay the salmon fillets on top of or alongside the vegetables, crust side up.
Return the tray to the oven and cook for 12–15 minutes, depending on the thickness of the salmon, until the fish is cooked through and the nut crust is golden.

Serve:

To serve the nutty salmon stacks, create a layer of potatoes, courgette and asparagus on each plate and place the salmon fillet on top.
Finish with a squeeze of lemon juice or a drizzle of olive oil if desired.

Notes

Here are some suggestions to further adapt Nutty Salmon Stacks depending on your preferences and occasion:

Nut Choices & Flavour Boosts for Nutty Salmon Stacks

Mix your nuts for more depth—pistachios for colour, almonds for mild crunch, walnuts or pecans for richness.
Add lemon zest, garlic granules, or fresh herbs like parsley or dill to the crust for extra flavour.
For a touch of warmth, a pinch of smoked paprika or cayenne works beautifully without overpowering the salmon.

Sauce & Drizzle Ideas for Nutty Salmon Stacks

A lemon-dill yoghurt sauce or crème fraîche with chives adds creaminess and balance.
For something lighter, try a lemon and olive oil drizzle or a herb salsa with capers and parsley.
A honey-mustard dressing can also pair well if you enjoy a hint of sweetness.

Vegetable Variations for Nutty Salmon Stacks

Swap or add to the vegetable base with:
- Tenderstem broccoli
- Sweet potato slices
- Fine green beans
- Roasted cherry tomatoes for colour and sweetness
If you prefer softer courgette, slice it into ribbons rather than rounds.

Serving & Presentation Ideas for Nutty Salmon Stacks

Stack the vegetables neatly before topping with the salmon for a more elegant look.
Serve with a crisp side salad, such as rocket with vinaigrette, if feeding more people.
A glass of chilled white wine, sparkling water with lemon, or even a dry rosé pairs nicely.

Make-Ahead Tips for your Nutty Salmon Stacks

The nut crust mixture can be prepared a few hours in advance and chilled.
Vegetables can be sliced ahead and kept in the fridge until ready to cook.

Nutrition