Almond-Crusted Salmon and Salad

Serve this tasty almond-crusted salmon dinner with a spinach side salad as a quick and easy weeknight dish for four.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 302 Calories

Ingredients

• salt and ground black pepper to taste
• 1 cup cherry tomatoes
• 2 tablespoons olive oil, divided
• 2 teaspoons lemon juice, divided
• 1 (6 ounce) package baby spinach leaves
• 2 (8 ounce) fillets wild salmon fillets
• ½ teaspoon Himalayan salt, or to taste
• ½ cup finely crushed almonds

Recipe Instructions

Step 1

Preheat the oven to 500 degrees F (260 degrees C). Grease a baking pan with 1 tablespoon olive oil.

Step 2

Mix remaining olive oil, 1 teaspoon lemon juice, salt, and black pepper together in a bowl to form the salad dressing.

Step 3

Brush salmon fillets with remaining 1 teaspoon lemon juice. Sprinkle with Himalayan salt and black pepper. Cover top and sides of salmon with almonds. Place salmon skin-side down in the prepared baking pan. Sprinkle any remaining almonds on top, pressing gently to adhere.

Step 4

Bake in the preheated oven until salmon flakes easily with a fork, about 15 minutes. Let cool; cut each fillet in half.

Step 5

Place spinach and tomatoes in a bowl. Add dressing; toss to coat. Serve alongside the salmon.