Description
A flavorful almond crusted salmon with a crisp, nutty topping and tender, flaky interior, enhanced with Dijon mustard, fresh lemon, and Italian seasoning for an elegant yet easy main course.
Ingredients
12 ounces wild salmon, cut into 4–6 ounce fillets
1 tablespoon olive oil or cooking spray
½ cup coarsely chopped almonds
1 teaspoon Italian seasoning
2 tablespoons Dijon mustard
1 lemon, sliced (reserve 1 teaspoon fresh lemon juice)
Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Lightly oil a cast iron skillet or baking sheet, or line with parchment paper for easier cleanup.
- Place the salmon fillets on the prepared baking sheet and pat dry if needed.
- In a small bowl, mix the Dijon mustard with 1 teaspoon of fresh lemon juice. Spoon the mixture evenly over the top of each salmon fillet. Season with salt and pepper.
- In another bowl, combine the chopped almonds and Italian seasoning.
- Press the almond mixture evenly over the mustard-coated salmon, gently pressing so it adheres well.
- Bake for 15–20 minutes, or until the salmon flakes easily with a fork and is opaque throughout.
- Garnish with fresh lemon slices and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a low-temperature oven to maintain the crust’s texture; avoid microwaving if possible.
Thaw frozen salmon completely and pat dry before using.
Pecans can be substituted for almonds for a different flavor.
Add red pepper flakes for heat or a drizzle of honey to the mustard for slight sweetness.
Nutrition
- Serving Size: 1 fillet
- Calories: 487 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 32 g
- Saturated Fat: 5 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 41 g
- Cholesterol: 95 mg
