Almond Crusted Salmon
Elevate your dinner table with this irresistible Almond Crusted Salmon, a dish that pairs flaky, tender salmon fillets with a golden, crunchy almond topping. This easy, 30-minute recipe combines sliced almonds, savory Parmesan cheese, and crisp panko breadcrumbs for a nutty, flavorful crust that’s delightfully enhanced with fresh parsley and a hint of garlic. A Dijon mustard and honey glaze ensures the perfect blend of tangy and sweet, while olive oil helps the crust achieve its toasted perfection. Baked to tender, moist perfection in just 15 minutes, this dish is as quick as it is impressive. Serve with a squeeze of bright lemon juice for a gourmet touch that’s sure to please. Healthy, elegant, and packed with flavor, this Almond Crusted Salmon makes for an ideal weeknight dinner or a show-stopping centerpiece for entertaining.
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Recipe Information
Ingredients
- 4 pieces Salmon fillets
- 1 cup Almonds (sliced or slivered)
- 0.5 cup Breadcrumbs (panko preferred)
- 0.25 cup Parmesan cheese (grated)
- 2 tablespoons Fresh parsley (finely chopped)
- 1 teaspoon Garlic powder
- 3 tablespoons Dijon mustard
- 1 tablespoon Honey
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 piece Lemon (cut into wedges, for serving)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
In a medium bowl, mix together the almonds, breadcrumbs, grated Parmesan cheese, parsley, garlic powder, salt, and pepper.
In a small bowl, whisk together the Dijon mustard, honey, and 1 tablespoon of olive oil until smooth.
Pat the salmon fillets dry with a paper towel and place them skin-side down on the prepared baking sheet.
Using a brush or spoon, spread the Dijon mustard mixture evenly over the top of each salmon fillet.
Sprinkle the almond breadcrumb mixture generously onto the Dijon-coated side of the salmon fillets, pressing it down gently to adhere.
Drizzle the remaining 1 tablespoon of olive oil over the crusted salmon fillets to help them turn golden brown during baking.
Bake the salmon in the preheated oven for 12-15 minutes, or until the almond crust is golden and the salmon is cooked to an internal temperature of 145°F (63°C).
Remove the salmon from the oven and let it rest for 2-3 minutes before serving.
Serve warm with a squeeze of fresh lemon juice over the top and additional lemon wedges on the side.
Nutrition Facts
Calories |
2404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.4 g | 215% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 3814 mg | 166% | |
| Total Carbohydrate | 82.8 g | 30% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 24.0 g | ||
| Protein | 156.3 g | 313% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1018 mg | 78% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1099 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
