New this month
Get the Allrecipes magazine

Almond-Crusted Salmon and Salad


"This tasty and versatile almond-crusted salmon makes a quick weeknight dish for four."
Added to shopping list. Go to shopping list.


30 m servings 302 cals
Original recipe yields 4 servings

On Sale

What's on sale near you.


Sort stores by

We're showing stores near
Update Location
(uses your location)

  • offer photo
offer photo

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


  • Cook's Note:
  • You can use a knife or mortar and pestle to crush the almonds.

Nutrition Facts

Per Serving: 302 calories; 19.8 g fat; 7.2 g carbohydrates; 25.8 g protein; 48 mg cholesterol; 378 mg sodium. Full nutrition

Similar recipes


Read all reviews 1
Most helpful
Most positive
Least positive

The salmon portion of this recipe is a solid 5 but we both agreed that the salad dressing had very little flavour, a quick fix with a drizzle of balsamic vinegar. My salmon was on the larger si...