Almond Crusted Salmon

Serves 4

PREP TIME: 25 Minutes COOKING TIME: 15 Minutes


  • 4 (6-8 ounce) salmon fillets, skin on
  • 2 T minced fresh parsley
  • 1 tsp lemon zest
  • 4 T EVOO – divided
  • 1/2 tsp sea salt
  • 1/2 tsp pepper
  • 1/2 c chopped almonds
  • 2 T Dijon mustard
  • 2 T whole seeded mustard
  • 1 tsp lemon zest
  • Lemon slices – thin


PREHEAT oven to 425°.

Line your baking sheet with silicone liner or parchment paper. 

COMBINE in a small bowl; almonds, parsley, lemon zest, salt, and pepper.  Drizzle in 2 T of the EVOO and stir until well combined. Set aside. In separate small bowl, combine the two mustards.

PLACE salmon fillets, skin side down, onto baking sheet. Brush with 2 T EVOO. Spread fillets with the mustard mixture, then sprinkle with salt and pepper.  Press the almond mixture on top of the mustard.  Top with lemon slices.

BAKE for 12-15 minutes or until the salmon is almost cooked.  The almond topping will have a golden appearance.  (The biggest mistake with salmon is cooking it too long. Just cook until it flakes!) Remove from the oven and cover with aluminum foil.  Allow to rest 5 to 10 minutes.  Serve with additional lemon slices.

Picture shows salmon ready to go into the oven.
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