A salmon dish that will impress your guests and require so little effort!


  • 600g salmon fillet
  • 400g carrots (fresh)
  • 400g of potatoes
  • 60g parmesan (grated)
  • 50g butter
  • 40g breadcrumbs
  • 50g pistachios (peeled)
  • 1 red onion

Number of persons:4
Préparation : 9 min.
Cuisson : 50 min.
Temps total : 59 min.

Knives used for this recipe

Paring knife N°112 Natural
Paring knife N°112 Natural

The essential of the Essentials

Peeler N°115 Natural
Peeler N°115 Natural

Efficient for left- and right-handed

Natural 4 Essentials knives Box Set
Natural 4 Essentials knives Box Set

The simplicity of beech makes this a must-have in any kitchen

Can be personalised
Small Chef's Knife - Les Forgés 1890

The Small Chef's knife is a multifunction knife, which is a must-have in your kitchen.


1Pre-heat the oven

Pre-heat the oven to 180°C.

2The paste

Add the pistachios to a small blender and blend once. (If you do not have a blender, finely chop the pistachios with a Chef - Santoku knife).

Then add the breadcrumbs, parmesan and butter. Blend to a paste.


Wash and cut the potatoes into 2 or 4 pieces, depending on their size, using a paring knife.

Peel the carrots with a natural peeler and cut them into large slices.

Peel and quarter the red onion with a paring knife.

4How to arrange for cooking

On a large baking tray covered with baking paper, add the carrots, potatoes and onions. Add a dash of olive oil, salt and pepper to the vegetables and mix with your hands.

Add the salmon to the baking tray. Spread the crumble over the salmon fillet.


Bake in the oven for 50 minutes at 160°C until the salmon crust is golden brown. Enjoy!

(c) Jow