Chop 2 x 80 g Cecilia’s Farm Roasted & Salted Macadamias and mix well with 100 ml chopped fresh Italian parsley and finely grated rind of 1 lemon. Cut 1,2 kg fresh salmon (or other firm line fish) into portions and place on a lightly greased baking tray or oven dish. Spoon nut mixture on top of each portion and press down to form a crust. Roast in a preheated oven at 230 °C for 7-10 minutes or until golden brown and just cooked, but not dry. Serve with fresh lemon wedges and rocket leaves.