Almond crusted salmon is one of those dishes I think definitely deserves some company (both for creating and enjoying). Chit-chatting while prepping takes the arduous task of grating the lemon, chopping the parsley and prepping this meal much more sane. Unless, of course you enjoy being a sou chef. Some actually do. My husband finds it quite peaceful and relaxing. As for me, that perhaps is not my best skill or zen practice. But I enjoy this dish so much, I am willing to sacrifice a little of my time. And with some good music, I can dance and sing through it all. And if I’ve got a cooking buddy, I’m all the merrier.
Almond Crusted Salmon with lemon and parsley
- 1/2 cup sliced almonds
- 1/2 cup chopped parsley
- 1 lemon peel grated finely
- pinch of pepper
- pinch of sea salt
- 2-3 egg whites
- 4 (4 oz) salmon filets
- 1 Tbsp olive oil
Wash and pat dry salmon filets. Set aside. Grate lemon peel and mix into chopped parsley with sea salt and pepper. Place other ingredients separately in bowls: egg whites, flour, sliced almonds, flour. Dip salmon into flour, dredge into egg whites, dip into parsley salt, pepper and lemon peel mixture, place onto a sheet and sprinkle with sliced almonds. Do the same for each filet. Baked in oven for 20-25 minutes. Enjoy!
Nutritional info: Cal 220, Fat 14g, Chol 65mg, Sodium 55mg, Fiber 1g, Sugar og, Protein 21g