This beautiful dish with salmon, pistachios, roasted carrots, and a delicious salad of JOYN® and Honeytoma-toes® will complete your Christmas party.
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Pre-heat the oven to 180°C.
Peel the carrots, cut thick ones in half lengthwise and arrange on a baking tray lined with baking paper. Drizzle with olive oil, cumin powder and sea salt. Roast in the oven for 25 minutes.
Zest the lemon and add, together with the pistachios, fennel seeds, Parmesan cheese, dill, and olive oil, to a food processor and grind coarsely. Add salt to taste.
Halve the Honeytomatoes® and cut the JOYN® tomatoes into wedges. Finely chop the coriander. Mix the juice of the lime with the honey. Mix everything together into a fresh salad.
Heat a splash of olive oil in a frying pan and briefly fry the salmon fillet over medium heat on all sides in 3 minutes. Transfer to a baking sheet lined with baking paper. Cover the baked fillets with the pistachio crumbs and roast in the oven for 5 minutes until crispy.
Serve the salmon with crispy herb crust together with the roasted carrots and the fresh tomato salad.
Serve with lime wedges. Garnish with pomegranate seeds for an even more festive look!