 walnut crusted salmon with asparagus broccoli fried rice walnut crusted salmon with asparagus broccoli fried rice rosie tue 2112025 1521 meals the omega3s in this recipe from the salmon and walnuts are a nutritional powerhouse for heart health and to support the reduction of inflammation in the body pair with our delicious broccoli and mushroom fried rice for extra fibre walnut crusted salmon with asparagus step 1 preheat the oven to 180ºc and line a baking tray with parchment paper step 2 combine the walnuts spring onion salt and italian seasoning add the lemon juice and 13 of the oil and stir to mix step 3 rub another 13 of the oil over all sides of the salmon fillets and place the salmon on the prepared baking tray skin side down spoon the walnut mixture on the top side of the fillets and gently press it down with the back of the spoon so the walnut mixture stays in place step 4 toss the asparagus in the remaining oil and season with sea salt to taste place the seasoned asparagus in an even layer on the baking sheet with the salmon step 5 bake for 12 to 15 minutes or until the salmon is cooked through and flakes easily and the asparagus is tender divide between plates and enjoy  chef gino s top tip  want to pack in more flavour season the salmon with salt pepper and garlic powder to taste before spooning the walnut mixture on top notes  wild salmon was used to create this recipe for thicker fillets of salmon adjust cooking time to ensure salmon is cooked through and flaked easily choose asparagus that are roughly the same size adjust cooking time for thicker asparagus spears organic and locally grown are best broccoli mushroom fried rice twice as nice as plain rice this dish is the perfect companion to further elevate your walnut crusted salmon pair together and you ll be eating a tasty meal full of fibre protein and healthy fats to support your overall health step 1 add the broccoli florets to a food processor and pulse until a rice consistency forms step 2 heat a large pan over medium heat and add in the olive oil once the oil is warmed add in the broccoli mushrooms peas and garlic cook for 10 minutes or until softened step 3 once the ingredients are cooked through add int he soy sauce peas almonds and onion powder cook for roughly 3 minutes stirring often to combine the flavours remove from the heat step 4 toss with spring onions and coriander and combine with your asparagus and salmon fillets chef gino s top tip  refrigerate in an airtight container for up to three days for best results reheat in a frying pan on for the walnut crusted salmon with asparagus 30g walnuts finely chopped 1 spring onion finely chopped 14 tsp sea salt 12 tsp italian seasoning 12 tsp lemon juice 1 tbsp extra virgin olive oil 225g salmon fillet 270g asparagus trimmed for the broccoli mushroom fried rice 250g broccoli florets 1 tbsp extra virgin olive oil 190g mushrooms sliced 12 clove garlic minced 1 tbsp soy sauce 150g frozen peas 35g almonds toasted 1 12 tsps onion powder 3 stalks spring onion chopped 4g coriander chopped warning contains known allergens 2 20  