BAKED ALMOND CRUSTED SALMON
This Baked Almond Crusted Salmon is a delicious, healthy dish that combines the rich flavours of tender salmon with a crispy almond coating. Almond flour and a hint of lemon zest bring a light, nutty crust that adds texture and enhances the natural flavour of the fish. A drizzle of olive oil helps the crust achieve a golden brown finish, while simple seasoning with salt and pepper keeps the taste fresh and light, high in protein, omega-3 fatty acids and gluten-free. This single-serving recipe is ideal for lunch or dinner and it’s quick to prepare, making it perfect for busy weeknights or an elegant meal.
RECIPE CATEGORY
Lunch, Dinner, Entrée
SERVING SIZE
1 serving
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
Bake, Quick & Easy
OCCASION/HOLIDAY
Anytime, Easter, Fall, Dinner Party
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Low Carb, High Protein, Gluten-Free, Quick & Easy
DISH TYPE
Entrée
INGREDIENTS
- 100g salmon fillet
- 1 tbsp almond flour
- 1 tsp olive oil
- Salt and pepper, to taste
- ½ tsp lemon zest
FULL NUTRITIONAL INFORMATION
- Calories: 180
- Carbohydrates: 1g
- Protein: 20g
- Fat: 11g
- Fibre: 0.5g
- Sugar: 0g
- Sodium: 80mg
PREPARATION
- Preheat Oven: Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper for easy cleanup and even baking.
- Prepare Salmon: Pat the salmon fillet dry with a paper towel to help the crust adhere better. Season both sides of the salmon with salt and pepper.
- Coat With Almond Flour Mixture: In a small bowl, combine almond flour, lemon zest and a pinch of salt. Drizzle olive oil over the salmon, then press the almond mixture onto the top side of the salmon, ensuring an even coating.
- Bake: Place the coated salmon on the prepared baking sheet, almond-crust side up. Bake for 12-15 minutes, or until the salmon is cooked through and the almond crust is golden brown. Adjust baking time slightly for thicker fillets if necessary.
- Serve: Allow the salmon to cool for a minute before serving. Garnish with a lemon wedge or fresh herbs if desired.
PREP TIME
5 minutes
COOKING TIME
12-15 minutes
TIPS
- Choose Fresh Salmon: For best results, use fresh, high-quality salmon. A firm, bright fillet will hold up well to baking and allow the flavours to shine.
- Prevent Sticking: Line your baking sheet with parchment paper or lightly grease it to prevent the crust from sticking to the pan.
- Adjust Baking Time: If using a more extensive or thicker fillet, bake for an additional 2-3 minutes to ensure it’s cooked through but still tender.
VARIATIONS
- Add Garlic: For a savoury flavour, add ¼ tsp minced garlic or garlic powder to the almond mixture.
- Herb Crust: Mix fresh or dried herbs such as parsley, dill, or thyme into the almond flour for added depth of flavour.
- Spicy Twist: Add a pinch of paprika or cayenne pepper to the almond mixture for a hint of spice.
- Lemon Butter Finish: Drizzle a small amount of melted lemon butter over the crusted salmon after baking for extra richness.
PREPPING AND STORAGE
- Fridge: Store any leftover salmon in an airtight container in the fridge for up to 2 days. Reheat in a low oven (150°C/300°F) to maintain crispness, or enjoy cold over a salad.
- Freezer: To freeze, wrap the baked salmon tightly in foil and place it in a freezer-safe bag. Store for up to 1 month. Thaw in the fridge overnight and reheat in the oven for the best texture.