Mediterranean Salmon Bake with Almonds and Herbs
Juicy tender salmon coated in a healthy mediterranean crust of almonds, herbs, and lemon.
Ingredients
- 12-14 ounce salmon fillet, cut into 4-6 slices, skin removed
- 3/4 cup skinned almonds, or regular (instructions follow to skin your own)
- 1/2 cup parlsey
- 1/2 cup cilantro
- 2 cloves garlic
- 1 lemon, plus another half for serving
- 1/4 tsp pepper
- 1/4 tsp salt
- 1/2 TBSP olive oil
Instructions
Peel Almonds
- If you dont have peeled almonds on hand, you can do this yourself. It does take a little time but the results are worth it! If you have peeled almonds, skip this step.
- Place almonds(with skin) in a bowl and cover with boiling water. Let sit for 10 minutes. Drain water and repeat. After the second drain the skins should slip right off when you rub them between your fingers.
Make Almond Herb crust
- Preheat oven to 450º F/ 232º CAdd the peeled almonds to the bowl of a food processor fitted with the "S" blade. Add parlsey, cilantro, and peeled garlic cloves. Pulse until fine crumbs form.Add the juice of half a lemon and the pepper and salt. Pulse to combine.
Arrange Dish
- Oil a baking dish that fits all salmon fillets.Place salmon fillets in the dish and drizzle over the olive oil.Pour on the crust, pressing it gently to the top of the salmon so it sticks, as well as to the sides of the salmon(if the sides are not flush with the baking dish). If there is a lot of extra herb mixture(1/4 cup or more), place that in a ziplock bag and freeze it for another use.
- Squeeze over the juice from the second half of lemon.
Bake
- Place the salmon in the oven uncovered and bake for 15-20 minutes, until the crust is golden and the salmon is cooked through(you can insert a fork and twist it- the salmon should be flaky).
Serve
- To serve, arrange the salmon fillets on a serving platter with fresh parlsey and slices of lemon.
