Main Dishes Recipe ‹ Almond-Crusted Salmon and Salad

This tasty and versatile almond-crusted salmon makes a quick weeknight dish for four.

Ingredients

• 2 tablespoons olive oil, divided
• 2 teaspoons lemon juice, divided
• salt and ground black pepper to taste
• 2 (8 ounce) fillets wild salmon fillets
• ½ teaspoon Himalayan salt, or to taste
• ½ cup finely crushed almonds
• 1 (6 ounce) package baby spinach leaves
• 1 cup cherry tomatoes

Cooking Directions

1. Preheat the oven to 500 degrees F (260 degrees C). Grease a baking pan with 1 tablespoon olive oil.
2. Mix remaining olive oil, 1 teaspoon lemon juice, salt, and black pepper together in a bowl to form the salad dressing.
3. Brush salmon fillets with remaining 1 teaspoon lemon juice. Sprinkle with Himalayan salt and black pepper. Cover top and sides of salmon with almonds. Place salmon skin-side down in the prepared baking pan. Sprinkle any remaining almonds on top, pressing gently to adhere.
4. Bake in the preheated oven until salmon flakes easily with a fork, about 15 minutes. Let cool; cut each fillet in half.
5. Place spinach and tomatoes in a bowl. Add dressing; toss to coat. Serve alongside the salmon.

Nutrition Facts

• calories302.3
• carbohydrateContent7.2 g
• cholesterolContent48 mg
• fatContent19.8 g
• fiberContent3.5 g
• proteinContent25.8 g
• saturatedFatContent2.6 g
• sodiumContent378.3 mg
• sugarContent1.1 g