Name: The Good Farm Cookbook: Quick baked salmon with orange, dill and pistachio kernels
Yield: 12-14
Ingredients: 1.5kg salmon fillet, pin-boned, at room temperature; 2 tbsp extra-virgin olive oil; ½ cup (70g) pistachio kernels, crushed; ¼ cup (15g) finely chopped dill; Dressing; Juice of 4 large oranges; 1 tsp wholegrain mustard; 1 tsp honey; ⅓ cup (20g) chopped dill; ⅓ cup (20g) chopped parsley; 100ml olive oil; 1 tsp sumac

With a focus on ethical proteins, wholefoods, low sugar and gluten-free eating, Matilda Brown and Scott Gooding’s new The Good Farm Cookbook is a collection of everyday family recipes for a nourishing, hopeful life.

This baked salmon doesn’t only pack a flavour punch with fragrant orange, dill and pistachio kernels, but also takes less than an hour to get onto the table.

Ingredients

1.5kg salmon fillet, pin-boned, at room temperature

2 tbsp extra-virgin olive oil

½ cup (70g) pistachio kernels, crushed

¼ cup (15g) finely chopped dill

Dressing

Juice of 4 large oranges

1 tsp wholegrain mustard

1 tsp honey

⅓ cup (20g) chopped dill

⅓ cup (20g) chopped parsley

100ml olive oil

1 tsp sumac

Method

Preheat oven to 180°C. Line a large baking tray with baking paper or foil.

Place the salmon on the tray, skin side down. Drizzle the oil over the top and season with salt and pepper. Roast in the oven for 25–30 minutes (depending on thickness), or until the core temperature reaches 55°C.

Meanwhile, put the dressing ingredients in a blender and blitz until combined, then season to taste with salt and pepper. Combine the pistachio and dill in a small bowl.

Once cooked, remove the fish from the oven and allow to rest for 5 minutes. To serve, pour the dressing over the fish, then scatter the pistachio and dill mixture on top.

This is an edited extract from The Good Farm Cookbook by Scott Gooding and Matilda Brown with photography by Cath Muscat, published by Murdoch Books, $39.99.