Blue Diamond Rosemary Almond Crusted Salmon

A layer of crunchy rosemary infused almonds over flaky salmon, served atop a white bean kale and spinach salad with a lemon honey vinaigrette. An easy, quick, light and oh so tasty meal for two!

Many of my summer evenings are full of entertaining, either friends or family. Of course, food always plays a huge role in making sure that friendly get-togethers are a success. I usually serve snacks and appetizers while everyone has a chance to mingle and chat. Some of the easiest appetizers are also some of the most crowd pleasing; like flavored almonds from Blue Diamond, fruit and veggie plates and cheeses. Blue Diamond offers so many fun flavors that these snack items can also be great ice breakers. Have you tried the coconut or blueberry flavors? Oh my… cannot get enough. My husband’s favorite is the new Rosemary & Black Pepper. I have to admit, they are wonderful, but you know how I feel about my sweets!

Not only are Blue Diamond almonds great for summer entertaining, appetizers and snacks; they’re also perfect to cook with meats and veggies. This almond crusted salmon is a super quick and easy meal to throw together, but it looks kind of fancy, so your guests will feel extra special. Plus, it’s super tasty, so you’ll get lots of compliments. What hostess doesn’t want their guests to be gushing at how delicious everything is? 🙂

The salmon tastes wonderful served over this white bean salad, but it can also easily be adapted to serve with any of your favorite side dishes. The recipe instructions are written for baking two fillets; but if you’re entertaining a crowd, just double, triple or quadruple the recipe.

Print Recipe Pin Recipe

4.75 from 4 votes

Leave a Review »

Baked Almond and Rosemary Encrusted Salmon with a white bean salad

Yield: 2 servings

Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Total Time: 25 minutes mins

A light heart-healthy meal for 2, that's easy, quick and oh so tasty!

Author: Kim

Ingredients

For the salmon:

• 2 salmon fillets, about 6 oz. each
• 1/2 cup Blue Diamond rosemary and black pepper almonds, or another preferred Blue Diamond almond, roughly ground in a food processor (alternatively, use a combination of raw almonds with about 1 tbsp dried rosemary, 1/2 tsp salt and 1/4 tsp pepper)
• lemon wedge for squeezing over cooked salmon, if preferred

For the white bean salad:

• 2-4 cups baby kale and baby spinach, coarsely chopped (alternatively, use your favorite salad mix)
• 2 plum or vine tomatoes, chopped
• 1/2 cup diced onion
• 1 cup cannellini beans, rinsed and drained
• 1-2 celery stalks, chopped
• 1/2 cup flat-leaf parsley, chopped
• 2-4 tablespoons capers, drained
• 2-4 tablespoons crumbled feta cheese
• salt and pepper to taste

For the lemon honey vinaigrette:

• 1/8 cup extra virgin olive oil
• juice from 1/2 lemon
• 1 teaspoon Dijon or regular mustard
• 2 teaspoons honey
• 1/2 teaspoon dried rosemary leaves
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions 

For the salmon:

• Preheat oven to 400 degrees F. Line a small baking sheet with foil and set aside.
• Rub extra virgin olive oil over the skinless parts of the salmon- this will help almonds to stick to salmon.
• Place ground almonds in a shallow dish. Place salmon (one at a time) in the almonds, skin side up. Cover all exposed areas of salmon with the almond crumbs (not the skin). Press mixture gently to help coat.
• Place salmon skin side down on foil lined baking sheet. Bake about 10-20 minutes, depending on thickness of salmon. My salmon took 15 minutes. Salmon is done when it is heated through and flakes with fork. Remove skin and serve over salad. Drizzle with lemon juice and/or lemon honey vinaigrette, as desired.

For the salad:

• While salmon is baking; prepare all ingredients for salad. I've listed approximate ingredient measurements, but use the amount that you prefer- that's what I do.

For the lemon honey vinaigrette:

• While salmon is baking; whisk all vinaigrette ingredients together in a small bowl. Drizzle preferred amount over salad and store any leftover in a small container for later use.

Notes

I used Blue Diamond Rosemary and Black Pepper almonds for encrusting my salmon, but these may not be readily available in your grocery store. Regular toasted almonds or even pecans would work well or another favorite Blue Diamond almond flavor.

Author: Kim

Course: Main

Cuisine: American

Calories: 759kcal, Carbohydrates: 39g, Protein: 52g, Fat: 47g, Saturated Fat: 7g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 26g, Trans Fat: 1g, Cholesterol: 109mg, Sodium: 1343mg, Potassium: 1647mg, Fiber: 14g, Sugar: 11g, Vitamin A: 8638IU, Vitamin C: 94mg, Calcium: 468mg, Iron: 7mg

Did you make this recipe?

Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!

Something to think about….

Have you tried Blue Diamond flavored almonds? What’s your favorite flavor?

What are your favorite foods to serve when you’re entertaining in the summer?

Have you ever cooked with almonds? What did you make? Tell me about it.

Hope your week is going great! Tomorrow’s Friday… yippee!

Disclosure: This post is sponsored by Blue Diamond Almonds. As always, though, all opinions are my own.