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Pistachio-Cumin Salmon with Crispy Kale & Carrots

  • Posted by Catherine Tumelty
  • 10 April 2017



Pistachio-Cumin Salmon with Crispy Kale & Carrots

Serves: 2



  • 2 small salmon fillets or 1 large
  • 1 cup pistachios
  • 1 tbsp lemon rind
  • 1-2 tbsp olive oil
  • A handful of parsley
  • 1 tsp cumin seeds (can use ground cumin)
  • 1 bunch kale, washed and stalks removed
  • 3-4 carrots, peeled and cut lengthways
  • Extra olive oil for drizzling
  • Himalayan salt



  1. Preheat oven to 180 degrees Celsius.
  2. Arrange carrots on a lined baking tray and drizzle with olive oil and season with salt. Roast in oven for 25-30 minutes, until golden and crispy.
  3. Meanwhile, add pistachios, lemon rind, olive oil, parsley and cumin seeds to a food processor and process until it forms a textured crumb.
  4. Remove carrots from the oven after 25-30 minutes and add salmon and kale to the tray. Press crumb onto the salmon fillets(s). Add to oven for a further 10-12 minutes, until golden and cooked through.

Blog post courtesy of, follow Jessica at @JSHealth

Blog5-Jessica Sepel
Jessica Sepel is a qualified Sydney nutritionist, author, international health blogger and wellness coach.