Crispy Salmon with Parmesan Crust
This simple crispy salmon recipe is perfectly baked, tender, and flaky, with a delicious garlic parmesan crust. Ready in just 30 minutes
Servings: 4
Ingredients
- 1 1/2 pounds Skinless wild salmon fillets or 4 medium fillets
- 1/3 Cup Almond Meal
- 1/3 Cup Grated parmesan cheese
- 1/2 tablespoon Dried parsley
- 1/2 tablespoon Dried oregano
- 1 teaspoon Chili flakes
- 2 Garlic cloves minced
- 2 tablespoon Olive Oil avocado oil or butter
- Sea salt and pepper, to your taste
- Lemon wedges, to serve
Instructions
- Preheat oven to 400°F.
- In a small mixing bowl add almond meal, parmesan cheese, parsley, oregano, and chili flakes; mix well to combine
- In a different bowl mix melted butter or olive oil with garlic, salt, and pepper.
- Place the salmon in a baking dish and brush it with the garlic butter mixture or olive oil mixture.
- Sprinkle with almond parmesan mixture, until fully covered, gently pressing the mixture with your fingers so it sticks to the salmon.
- Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the salmon is flaky. Enjoy!
Notes
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- Refrigerate: You can store leftovers in a sealed container in the fridge for up to 3-4 days.
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- Freeze: If you meal prep these and decide to freeze them, you can freeze them for up to 3 months.
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- Reheating: To reheat, you may either use the microwave or oven. When ready to serve again, place in the microwave and reheat for 60-90 seconds. If you are reheating in the oven, preheat the oven to 350F and wrap the salmon filet in foil. Place in the oven for about 5-6 minutes. Open the foil and check if it is heated through. since ovens vary, it may need another 1-2 minutes to heat through fully.
Nutrition
Calories: 397kcal | Carbohydrates: 3g | Protein: 39g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 100mg | Sodium: 211mg | Potassium: 853mg | Fiber: 1g | Vitamin A: 290IU | Vitamin C: 0.7mg | Calcium: 145mg | Iron: 2.1mg