Almond-Crusted Salmon and Salad recipe

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Ingredients

2 tablespoons olive oil, divided
2 teaspoons lemon juice, divided
salt and ground black pepper to taste
2 (8 ounce) fillets wild salmon fillets
½ teaspoon Himalayan salt, or to taste
½ cup finely crushed almonds
1 (6 ounce) package baby spinach leaves
1 cup cherry tomatoes

Nutrition Info

302.3 calories
carbohydrate: 7.2 g
cholesterol: 48 mg
fat: 19.8 g
fiber: 3.5 g
protein: 25.8 g
saturatedFat: 2.6 g
servingSize: -
sodium: 378.3 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 500 degrees F (260 degrees C). Grease a baking pan with 1 tablespoon olive oil.

  2. Mix remaining olive oil, 1 teaspoon lemon juice, salt, and black pepper together in a bowl to form the salad dressing.

  3. Brush salmon fillets with remaining 1 teaspoon lemon juice. Sprinkle with Himalayan salt and black pepper. Cover top and sides of salmon with almonds. Place salmon skin-side down in the prepared baking pan. Sprinkle any remaining almonds on top, pressing gently to adhere.

  4. Bake in the preheated oven until salmon flakes easily with a fork, about 15 minutes. Let cool, cut each fillet in half.

  5. Place spinach and tomatoes in a bowl. Add dressing, toss to coat. Serve alongside the salmon.

Recipe Yield

4 servings

Recipe Note

This tasty and versatile almond-crusted salmon makes a quick weeknight dish for four.

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