Salmon with walnut aillade

Serves 2

Also works on turkey escalopes!


  • ​40g walnuts

  • 2 large garlic cloves

  • Good handful of parsley

  • 2 tsp olive oil

  • Juice of 1/2 lemon

  • Black pepper

  • 2 tsp of dijon mustard

  • 2 salmon fillets

  • Or 1 turkey breast, tenderised flat and cut in half


  • Preheat the oven to 180 degrees fan.

  • Chop the walnuts, or grind in a pestle and mortar, or bung in a food processor and blitz into rough crumbs.

  • Chop or blitz the garlic until it's very fine - you want it super small so it cooks quickly.

  • Finely chop the parsley and add it to the nuts.

  • Add the oil, lemon juice and pepper and stir until it's a chunky paste.

  • Spread the mustard onto the salmon or turkey fillets.

  • Spread the walnut and herb mixture on to the fillets, using the mustard to help it stick. some will fall off but that's ok, it'll still cook and be delicious piled on top when you serve it. 

  • Bake in the oven for 15 minutes for the salmon, or 20 minutes for the turkey. Check it's cooked through before serving.

  • The garlic is really delicious but quite potent, hence the name 'aillade', so it may not be any good for a first (or third) date!

  • Enjoy!


  • Walnuts are mega for heart health. They're full of good fats, help lower bad cholesterol, are believed to have more antioxidants than anything else, and have anti-inflammatory properties.  

  • Garlic has long-since been thought to be excellent for blood pressure, cholesterol, coronary heart disease and hardening of the arteries (atherosclerosis).

  • Parsley is thought to be an awesome source of vitamin C, iron, folate, potassium, calcium and vitamin A. And it helps with bad breath, so it might take the edge of the garlic!

  • Salmon is an oily fish, advised by doctors to be eaten a couple of times a week to maintain a tip-top ticker.