Gino's baked salmon with a pistachio, honey and herb crust

Gino is in the kitchen with a dish that his Nonna Flora used to make every year at Christmas and for special occasions. It's really easy to put together and delicious to eat, perfect for a weeknight meal or quick meal at Christmas time - Gino's baked salmon with a herb, honey and pistachio crust.

Serves: 4

Ingredients

80g shelled pistachio30g fresh white breadcrumbs1 tablespoon chopped fresh rosemary1 tablespoon chopped fresh thyme2 tablespoons chopped fresh flat-leaf parsley2 teaspoons runny honey1 ½ tablespoons extra virgin olive oil, plus extra for greasing4 skinned salmon fillets, about 200g eachSalt and freshly ground black pepper

To serve:

Tender stem broccoli½ red chilli, finely chopped2 cloves garlic, finely chopped

Method

• Preheat the oven to 180c/gas mark 4. Chop the pistachios very finely so they are about the same size as the breadcrumbs. Sieve them to remove the dusty skins. Place in a small bowl with the breadcrumbs and herbs and season with salt and pepper. Drizzle over the honey, mix well and set aside.

• Brush a little oil over the bottom of a baking dish. Place the salmon in a dish and season with salt and pepper. Top one side of the fillets with the pistachio mixture, pressing it down firmly with the back of a spoon.

• Drizzle with the oil and bake for 25 minutes or until the topping is golden and crisp

• Blanch the broccoli for 2 minutes in boiling salted water

• Drain the broccoli and fry in olive oil with the chopped chilli and garlic

• Serve the baked salmon with the tender stem broccoli