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Almond-Crusted Salmon and Salad

Rated as 4.67 out of 5 Stars

"This tasty and versatile almond-crusted salmon makes a quick weeknight dish for four."
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30 m servings 302
Original recipe yields 4 servings


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  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 7.2 25.8 48 378 Full nutrition

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Read all reviews 2
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I set the oven at 450 instead of 500. I broiled on low for the last two minutes to brown up the topping. I used parchment paper and sprayed some olive oil PAM. Didn't use tomatoes or spinach. Ad...

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...