Almond-Crusted Salmon And Salad - cooking recipe

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
    1/2 teaspoon Himalayan salt, or to taste
    1/2 cup finely crushed almonds
    1 (6 ounce) package baby spinach leaves
    1 cup cherry tomatoes
Preparation
    Preheat the oven to 500 degrees F (260 degrees C). Grease a baking pan with 1 tablespoon olive oil.
    Mix remaining olive oil, 1 teaspoon lemon juice, salt, and black pepper together in a bowl to form the salad dressing.
    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.
    Bake in the preheated oven until salmon flakes easily with a fork, about 15 minutes. Let cool; cut each fillet in half.
    Place spinach and tomatoes in a bowl. Add dressing; toss to coat. Serve alongside the salmon.

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