Rosemary & Almond Crusted Wild Salmon

I’m always looking for quick clean meals for dinner. I get home from work and want to EAT!
Because I train in the morning I generally have a slightly higher fat lower carb meal just like this one.
This fed 2 of us but could easily be halved or doubled. Wild salmon is a great source of protein and healthy fats, particularly omega3. I usually buy a large piece and then cut it up into about 4-6oz pieces and freeze in bags of twos. That way I can easily pull out enough for dinner for hubby and me in the morning and it’s thawed by the time I get home (he gets the slightly bigger piece than me). This meal was super easy and took no more than 30 mins to make

2 wild salmon filets
1 egg white ( or 2T liquid egg white)
2 T almond meal  (or any other nut)
1 tsp crushed rosemary
1/2 tsp herbs de province (can easily be omitted)
1 tsp garlic powder
1/4 tsp sea salt
1/4 tsp pepper

Preheat oven to 400F . Line a baking sheet with tin foil.
On a plate add almond meal, rosemary, garlic, herbs, salt and pepper. Dip salmon in egg white and then into almond mixture. You can also spray with a little olive oil spray for extra crispy-ness. Place on pan skin side down and bake for 20min or until done.
If your salmon has the skin on you can just leave it on and avoid dipping that side in the egg or almond mixture. It will stick to the tin foil and easily come away from the salmon when cooked. Easy clean up- you just throw away the tin foil.

Serve with lemon. I had it here with steamed baby kale and garlic chips (thinly sliced garlic baked at 400F for about 20min) . So easy and so tasty!




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