Almond-Crusted Salmon
from kristineskitchenblog.comYou can have this Almond-Crusted Salmon on your dinner table in no time. It's baked (easy clean-up!) and best served with a squeeze of fresh lemon juice.
Servings: 4
Calories: 303kcal
Ingredients
- ¼ cup almond meal*
- ¼ cup panko
- ¼ tsp. ground coriander
- 1/8 tsp. ground cumin
- 4 6-ounce salmon fillets, about 1-inch thick
- 2 tsp. lemon juice
- Kosher salt and freshly ground black pepper
- Cooking spray
- 4 lemon wedges for serving
Instructions
- Preheat oven to 500 degrees F. Spray a rimmed baking sheet with cooking spray.
- Place almond meal, panko, coriander, and cumin in a shallow dish and stir until well combined.
- Brush tops of salmon fillets with lemon juice and sprinkle with salt and pepper. Place each fillet in the dish with the almond meal mixture and coat the top and sides of the salmon. Place skin-side down on the prepared baking sheet. (If your salmon is skinless, coat the bottom of the fish with a little of the panko mixture.) Sprinkle any remaining panko mixture over the tops of the fillets and press gently to adhere.
- Bake for 15 minutes or until fish flakes easily when tested with a fork. The center should register 145 degrees F on an instant-read thermometer. Serve salmon with lemon wedges.
Notes
*Note: You can use store-bought almond meal or grind your own. For 1 cup almond meal, place about 3 ounces (about 2/3 cup) raw, unsalted almonds in a food processor. Process in short pulses until finely ground. Be careful not to over process or you will end up with almond butter.
Nutrition
Serving: 1/4 recipe | Calories: 303kcal | Carbohydrates: 6g | Protein: 36g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 103mg | Potassium: 858mg | Fiber: 2g | Sugar: 1g | Vitamin A: 68IU | Vitamin C: 10mg | Calcium: 47mg | Iron: 2mg
