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

Gallery

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

  • 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.

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

  • 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

302 calories; protein 25.8g 52% DV; carbohydrates 7.2g 2% DV; fat 19.8g 30% DV; cholesterol 48mg 16% DV; sodium 378.3mg 15% DV. Full Nutrition
Advertisement

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/03/2018
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. Added Mrs. Dash and garlic powder to the almond mixture. No salt. The salmon I had the second time I made it did not have skin on it so I coated both sides with almond mixture. Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/24/2018
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 side closer to 12 ounces and I cooked it for 12 minutes or 10 minutes per inch of salmon. I couldn't find cherry tomatoes so I added wedges and some shaved carrot for colour. The salmon portion of this recipe will be a repeat! Thanks for sharing. #AllrecipesAllstarsCanada #Facelessnomore Read More
Rating: 5 stars
12/03/2018
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. Added Mrs. Dash and garlic powder to the almond mixture. No salt. The salmon I had the second time I made it did not have skin on it so I coated both sides with almond mixture. Read More
Advertisement