*Salmon fillets, skin on (about the same size and not too thick) x 2
*Slivered almonds (or cashews) x 2 tablespoon’s (chopped – but if you have a mortar and pestle, skip this step)
*Lemon x 1 (zest needed, then cut into wedges for serving)
*Fresh dill (pick the dill sprigs, discard stems) x 2 tablespoon’s
*Fresh garlic x 1 clove (finely grated or minced)
*Baby rocket leaves, about a handful (35 grams approximately), chopped
*Olive oil x 2 teaspoons and extra for drizzling over trussed salmon
*Salt and pepper
*Kitchen string (about 45-50cm)
-Preheat oven to 200 degrees Celsius and prepare an oven tray lined with baking paper
-Quickly toast almonds or cashews in a hot, dry pan, being careful not to burn them, then remove to cool a little.
-If you have a mortar and pestle, crush slivered almonds or cashews (until they’re broken into fine pieces, but not made into a pulp), otherwise chop them well.
-In a bowl, mix toasted nuts with minced garlic, dill, lemon zest, chopped rocket, olive oil with a pinch of salt and some pepper.
-Lay one piece of salmon on oven tray with skin side down. Spoon over dill pesto mixture and then lay other salmon fillet on top, skin side up. The salmon will look like it’s sandwiching the pesto and salmon skin will be visible top and bottom.
-Tie up the salmon like a parcel with kitchen string (truss it), drizzle over a little oil, sprinkle a little salt on top and put in prepared oven.
-Bake until just cooked through, about 12 minutes.
-When cooked, remove from oven, let rest a couple of minutes, remove string with scissors, cut salmon in half and serve with salad and/or mashed potatoes.