Almond Crusted Salmon (Edit recipe)

This salmon is easy to throw together and has a flavorful crust made from almonds and herbs. It's also Whole30 and Paleo compatible.

10 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	531
Fat:	38 g
Carbohydrates:	13 g
Protein:	39 g
Cholesterol:	68 g
Sodium:	1205 mg
Fiber:	8 g
Sugars:	0 g
Calculated per serving.

by Spoons N Spices

View original recipe

Serves: 4

Ingredients

1 cup Almonds, sliced
2 cloves Garlic, minced
1 whole Green Onion (Scallion), thinly sliced
.25 cup fresh Basil, roughly chopped
2 tsp Sea Salt
.25 tsp Black Pepper
1 whole Egg
1.25 lb Wild Caught Salmon Filet

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 450 degrees. Line a sheet pan with parchment paper.
In a food processor, add the almonds, garlic, green onion, basil, 1 teaspoon sea salt, pepper, and egg.
Pulse the mixture until it's combined but still chunky.
Place the salmon on the parchment-lined sheet pan and pat it dry with a paper towel.
Sprinkle the salmon with 1 teaspoon of sea salt. Spread the almond crust evenly over the salmon and press it down firmly.
Place the sheet pan with the salmon into the oven and bake for 15-20 minutes.
The salmon should be flaky when it is fully cooked. Serve with lemon slices.