Herb-Crusted Hazelnut Salmon with Celeriac Mash (Omega-3s and potassium)
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
Omega-3 salmon wears a crunchy hazelnut-herb crust beside a silky celeriac mash that brings potassium and fiber to the plate.
Salmon brings omega-3s; celeriac quietly supplies potassium and fiber while masquerading as a comfort-food mash. The hazelnut-herb crust adds crunch and healthy fats without a single breadcrumb, and everything gets its flavor from lemon, garlic, and herbs — the salt shaker stays on the counter.
🥄 Ingredients
- 🫗 2 salmon fillets (about 140g / 5 oz each)
- 🫗 25g (2 tablespoons) skinned hazelnuts, finely chopped
- 🫗 1 medium celeriac (about 600g), peeled and cubed
- 🫗 1 1/2 tablespoons olive oil
- 🫗 2 tablespoons chopped fresh flat-leaf parsley, divided
- 🫗 1 teaspoon lemon zest, plus a squeeze of juice
- 🫗 1/2 teaspoon dried thyme
- 🫗 1/4 cup (60ml) low-fat milk
- 🫗 1 garlic clove, grated (optional)
- 🫗 Black pepper to taste
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
Preheat the oven to 400°F (200°C).
Put the celeriac in a pot of lightly salted water, bring to a boil, and simmer 15–18 minutes until completely fork-tender.
Meanwhile, mix the hazelnuts, half the parsley, lemon zest, thyme, and 1 tablespoon of the olive oil into a rough crust paste.
Lay the salmon on a lined baking sheet, press the crust onto the tops, and bake 12–14 minutes until the fish flakes easily.
Drain the celeriac well; return it to the pot with the milk, remaining olive oil, garlic (if using), and a grind of black pepper, then mash until smooth and creamy.
Serve the salmon over the mash with a squeeze of lemon and the remaining parsley scattered over.
⚠️ Common Mistakes
- ✕
Overbaking the salmon — pull it at the first sign of flaking and it stays moist.
- ✕
Skipping the lemon, which leaves both the crust and the mash tasting flat.
- ✕
Salting the mash before tasting; garlic, pepper, and lemon usually cover it.
🔄 Variations
Swap the salmon for trout or a thick white fish like cod.
Stir a spoonful of Dijon into the mash for extra depth.
Double the hazelnut crust and freeze it for next time.
🧊 Storage
- 📦
The mash keeps 3 days in the fridge and reheats gently in a saucepan.
- 📦
Baked salmon is best the day it's made; flake leftovers over a salad within 24 hours.
💡 Chef Tips
Tip 1: Skinned, toasted hazelnuts are easier to chop and far less greasy on the crust.
Tip 2: Test the celeriac with a knife — it's ready when the blade sinks in with no resistance.
Tip 3: The mash turns velvety in seconds with a hand blender if you like it that way.
Tip 4: No celeriac? Parsnips or cauliflower mash hold this salmon just as well.
❓ FAQ
Q
Is celeriac worth hunting down? It's a celery-tasting root with real potassium and fiber — a lovely lower-carb swap for potato when you want variety.
Q
Why hazelnuts on fish? They add crunch and healthy fats without breadcrumbs, and hazelnuts carry antioxidant polyphenols too.
Q
Does the salted boiling water matter? Barely any gets absorbed; it's mostly rinsed away when you drain the celeriac.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →