Baked Salmon with Almond Crust and Asparagus
Method
Preheat the oven to 190°C (170°C fan/Gas Mark 5).
Season the salmon fillets with salt and freshly ground black pepper.
Coat each fillet with a layer of almond flour, pressing it down gently so it sticks to the fish. Drizzle extra virgin olive oil over the almond-crusted salmon for extra crispiness.
Place the salmon fillets on a baking tray lined with baking parchment.
Bake the salmon in the preheated oven for 12–15 minutes, depending on the thickness of the fillets. The salmon is ready when the almond crust is golden and the salmon flakes easily with a fork.
While the salmon is baking, prepare the asparagus. Toss the asparagus spears with extra virgin olive oil, minced garlic, salt, and freshly ground black pepper.
Spread the asparagus on a separate baking tray and roast in the oven for 12–15 minutes, until tender but still slightly crisp.
Once the salmon and asparagus are done, serve the almond-crusted salmon alongside the roasted asparagus. Garnish with fresh lemon wedges for a burst of citrus flavour. The zesty lemon juice complements the richness of the salmon beautifully.
This Baked Salmon with Almond Crust and Asparagus offers a delightful balance of textures and flavors. The nutty almond crust provides a crunchy contrast to the tender, flaky salmon, while the roasted asparagus brings a savory, garlicky depth to the dish. With its combination of healthy fats, protein, and fiber, this meal is perfect for an anti-inflammatory diet, making it both delicious and nutritious. Poached Halibut with Lemon and Dill
Nutrition Facts
Per serving
