Baked Almond and Rosemary Encrusted Salmon with a white bean salad

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

Course Main

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 759

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.

Nutrition