<p>The omega-3s 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.</p><h4>Walnut Crusted Salmon with Asparagus</h4><p><strong>Step 1. </strong>Preheat the oven to 180ºc and line a baking tray with parchment paper</p><p><strong>Step 2. </strong>Combine the walnuts, spring onion, salt and Italian seasoning. Add the lemon juice and 1/3 of the oil and stir to mix</p><p><strong>Step 3. </strong>Rub another 1/3 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</p><p><strong>Step 4. </strong>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</p><p><strong>Step 5. </strong>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!</p><p><em><strong>Chef Gino's Top Tip: </strong>Want to pack in more flavour? Season the salmon with salt, pepper and garlic powder to taste before spooning the walnut mixture on top.</em></p><p><em><strong>Notes: </strong>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.</em></p><h4>Broccoli &amp; Mushroom Fried Rice</h4><p>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.</p><p><strong>Step 1. </strong>Add the broccoli florets to a food processor and pulse until a rice consistency forms</p><p><strong>Step 2. </strong>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</p><p><strong>Step 3. </strong>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</p><p><strong>Step 4. </strong>Toss with spring onions and coriander and combine with your asparagus and salmon fillets</p><p><em><strong>Chef Gino's Top Tip: </strong>Refrigerate in an airtight container for up to three days. For best results, reheat in a frying pan.</em></p>