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 caloriescarbohydrate: 7.2 gcholesterol: 48 mgfat: 19.8 gfiber: 3.5 gprotein: 25.8 gsaturatedFat: 2.6 gservingSize: -sodium: 378.3 mgsugar: 1.1 gtransFat: : -unsaturatedFat: : -
Directions Almond-Crusted Salmon and Salad
Directions
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Preheat the oven to 500 degrees F (260 degrees C). Grease a baking pan with 1 tablespoon olive oil.
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.