Jul 14 2026
Restaurants›Castle Farms›Salmon Recipe

Salmon Recipe

Inspired by Castle Farms
Time1h
Serves4

Pecan Gremolata Encrusted Salmon Fillet, Parsnip Puree, Roasted Baby Carrots.

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Ingredients

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For the Salmon

For the Pecan Gremolata

For the Parsnip Puree

For the Roasted Baby Carrots

Method

Preparing the Salmon

  1. 1

    Preheat the Oven

    Preheat your oven to 400°F (200°C).

  2. 2

    Season the Salmon

    Rub the salmon fillets with olive oil, salt, and black pepper on both sides.

  3. 3

    Prepare Pecan Gremolata

    In a bowl, combine chopped pecans, parsley, minced garlic, lemon zest, and olive oil. Mix well.

  4. 4

    Encrust the Salmon

    Press the pecan gremolata mixture onto the top of each salmon fillet, ensuring an even coating.

  5. 5

    Bake the Salmon

    Place the salmon fillets on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

Making the Parsnip Puree

  1. 6

    Boil the Parsnips

    In a large pot, add the chopped parsnips and enough water to cover them. Bring to a boil and cook until tender, about 15-20 minutes.

  2. 7

    Drain and Mash

    Drain the parsnips and return them to the pot. Add butter, heavy cream, salt, and black pepper. Mash until smooth and creamy.

Roasting the Baby Carrots

  1. 8

    Prepare the Carrots

    In a bowl, toss the baby carrots with olive oil, salt, black pepper, and honey until evenly coated.

  2. 9

    Roast the Carrots

    Spread the carrots on a baking sheet and roast in the preheated oven for about 20-25 minutes, until tender and caramelized, stirring halfway through.

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