recipe: almond crusted salmon

Salmon is rich in omega-3 fatty acids, high in protein, and an excellent source of vitamin B12! It has a less “fishy” taste/smell compared to most other fatty fish and can be prepared in so many different ways which makes it super versatile for meal planning. Try this recipe if you like a good crunch!

Ingredients:

• Salmon, 1 pound sliced into 4 filets — I always prefer wild salmon if possible!
• Whole almonds (lightly salted), 1/4 cup
• Panko breadcrumbs (Italian style), 2/3 cup
• Fresh garlic, 3 cloves
• Basil pesto sauce, 1 tbsp
• EVOO (extra-virgin olive oil), 2-3 tbsp
• Garlic powder
• Onion powder
• Ground black pepper
• Spray olive oil

​Directions:

1. Preheat your oven to 420 degrees Fahrenheit.
2. Place the almonds, garlic cloves, panko breadcrumbs, basil pesto, and 1 tablespoon of olive oil in a blender. Blend until the almonds and garlic cloves are in small pieces (a similar size as the panko breadcrumbs). This part shouldn’t take very long! If you can’t or don’t want to use a blender, just mince the garlic and almonds with a knife before mixing in with your pesto and breadcrumbs.
3. Line a baking tray with foil and lightly spray with oil to prevent the salmon from sticking.
4. Place the salmon filets on the foil-lined tray and rub each with about 1-2 teaspoons of EVOO. Then season generously with garlic powder and onion powder.
5. Cover the top of each filet with the almond-panko-garlic crumb mixture. Try to cover up every bit of pink so you’re hardly able to see any of it when looking down from above.
6. Season with freshly ground black pepper (optional) and spray with oil to “set” the topping.
7. Cook at 420 degrees Fahrenheit for 20-22 minutes.

Here, I paired my salmon with steamed jasmine rice, oven-roasted kale, and a small side salad (not pictured). Some other options might include: baked sweet potato with cinnamon butter and a side salad; roasted rosemary potatoes and steamed broccoli; sliced French bread with butter and canned (drained and rinsed) vegetables; or a whole wheat dinner roll with a side of steamable frozen vegetables.