Almond Herb Crusted Salmon my friends. This is the perfect recipe for busy weekend nights when you just don’t have the energy for something time-consuming and complicated.
You can have this on the table in 30 minutes!
Fresh salmon with honey, olive oil and whole grain mustard slathered on top + a pulse of almonds, rosemary and spices pressed on the filets and baked in a hot oven for just a few minutes.
The honey plus the little bit of salmon juices and almonds make for a delicious sweet and savory crust that goes so well with the salmon. Because salmon is one of the more, “fishy” tasting options, it goes well with stronger herbs and condiments. That’s why we’re going all out here with dijon mustard, rosemary and honey.
The only thing delicate about this fish is the texture, but all that flavor is why we like it, right?
First you pulse the almonds, herbs and spices together.
You don’t want a super fine meal, but you don’t want the pieces to be too big either.
Lay your filets out on a jelly roll pan lined with parchment.
Cover with the mustard/honey/olive oil/mixture. I used whole grain dijon for extra texture and mustard punch.
Cover with the nut mixture and lightly press to coat salmon.
Bake for 10 minutes and take out of the oven when you have your nice golden crust! It smells SO good while it’s cooking. The whole kitchen fills with the aroma of toasted almonds, honey, and a little hint of savory.
How has technology reached the point where we can have driverless cars, but no smell-through-the-computer technology? I guess you’re just going to have to make it yourself!
This recipe is a MEGA time saver by the way. You can have the fish in the oven less than 15 minutes after you get home from work, and it only has to bake for 10 minutes! Your solitary dilemma is going to be finding a side dish that can be whipped up in less than 10 minutes to get dinner on the table.
Once you get it out of the oven, the options are pretty limitless. Have the filets alongside a simple green salad, or serve over pasta! You could make some rice and steamed vegetables with it!
Whenever I cook salmon, I always think of it as a superfood, so I feel like I have to serve other superfoods with it. One night I’ll make grilled cheese sandwiches, and the next night I’ll make salmon with kale, and quinoa. It just feels wrong to make omega-3 packed fish alongside cheesy mashed potatoes or buttery biscuits.
That’s what chicken is for; the magical, versatile meat that can be as healthy or unhealthy as you want.
Tasty salmon! Cook the tasty salmon and, and tell me what you think!
Thanks for reading!
- 1 lb salmon filet, skin on (preferably wild caught)
- ½ cup almonds
- 1 sprig fresh rosemary, stem removed
- ½ tsp salt
- pinch of freshly ground black pepper
- 1 tbl whole grain dijon mustard
- 1 tbl olive oil
- 1 tbl honey
- Pre-heat the oven to 400 degrees Fahrenheit.
- Line a half sized, rimmed baking sheet with parchment paper.
- In a small bowl, whisk together mustard, olive oil and honey. Set aside.
- Add almonds, rosemary, salt and pepper to a blender or food processor. Process until half the mixture looks like flour and the other half looks grainy. Set aside.
- Transer salmon to baking sheet and pour olive oil mixture over filet(s).
- Spread the mixture around with your fingers so the salmon is evenly coated.
- Spread the almond mixture evenly over salmon and press gently to coat filet(s).
- Bake in oven for 10-12 minutes or until almond crust is lightly browned and salmon is not longer pink in the middle (it will still be light pink, but it should be the same color as the edges, not the same pink it was when it was raw).