Fitness & Nutrition

Get Hooked on Heart-Healthy Almond Crusted Salmon

By on 07/05/2016

A lean source of protein with monounsaturated fats, salmon is a weight loss superfood. Topped with almonds, another superfood with healthy fats, this salmon recipe is loaded with ingredients that may help curb your appetite.

Ingredients

For the Salmon

  • 2 salmon fillets, about 4 oz each (1 1/2” thick)
  • 1/4 cup unsalted sliced blanched almonds
  • 1 tsp olive oil
  • 1 tsp chopped fresh oregano or 1/2 tsp dried
  • 2 garlic cloves, minced
  • 1 tsp chopped fresh parsley
  • 2 Tbsp fresh lemon juice
  • 1/8 tsp salt
  • Black pepper to taste

For the Salad

  • 2 cups frisée
  • 1 cup green beans, trimmed and blanched
  • 1 Tbsp low fat plain Greek yogurt (gluten free if needed)
  • 1 1/2 Tbsp olive oil
  • 2 Tbsp dried cranberries
  • 1/2 tsp chopped fresh oregano or 1/4 tsp dried
  • 1 Tbsp fresh lemon juice
  • 1/8 tsp salt
  • Black pepper to taste

almond_crusted_salmon_recipe_nutritional_values_boxPreparation

Preheat oven to 400°. Wash and pat salmon dry.

With a piece of foil, make a square, lifting the sides to create a ridge on all sides. Lightly coat the foil with nonstick cooking spray. Arrange the salmon on the foil.

In a small bowl, combine almonds, oil, oregano, garlic, parsley, lemon juice, salt and pepper. Top the salmon with the almond mixture, covering the top and all edges.

Bake the salmon for 8 minutes. Remove from the oven and let the salmon rest for at least 5 minutes at room temperature.

Meanwhile, make the salad. In a bowl, toss all the salad ingredients. Serve the salmon with the salad. Drizzle salmon with additional fresh lemon juice, if desired.

Yield: 2 servings


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Health eCooking® is a registered trademark of Baldwin Publishing, Inc. Cook eKitchen™ is a designated trademark of Baldwin Publishing, Inc. Any duplication or distribution of the information contained herein without the express approval of Baldwin Publishing, Inc. is strictly prohibited.

Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing, Inc.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
This page created February 1, 2010 and last modified September 23, 2010
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