Salmon fillets with a crunchy macrona almond and parmesan crust that comes together in just 5 minutes then baked to perfection. It makes an excellent main course perfect for weeknights or for guests ~ all in less than 30-minutes.
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Happy Spring Equinox! I’m so excited for the first day of spring. I love when the days are longer. And next week is Easter ~ be sure to check out my Easter round-ups.
Anyway, it’s Sunday. Since we have our pancake breakfast on Sunday morning which is really filling, we usually skip lunch and have an early dinner. I try to have a nice comforting dinner. Tonight, I made salmon steaks with roasted cauliflower steaks and easy clound “buns”.
I love salmon so it is a good thing that it is good for you. Salmon is an excellent source of vitamin B12, vitamin D, and selenium. It is a good source of niacin, omega-3 fatty acids, protein, phosphorus, and vitamin B6. But you have to be careful when you buy salmon. I prefer to buy Alaskan wild caught salmon that way I know that it hasn’t been injected with artificial dye to enhance the pink color or raised in questionable environment, like with farm-raised. You know that saying, “you are what you eat.”
Now, let me tell you about this marcona almond and parmesan crust. A yogurt, stone-ground mustard and chopped marcona almonds (I used the ones from Trader Joe’s, the ones with rosemary) mixture is liberally slathered on the salmon. This helps keep it really moist – and since it is yogurt and not mayonnaise, it is a bit lighter. Then panko, parmesan and herbs a pressed lightly onto the yogurt mixture. It bakes in about 15-20 minutes. Absolutely amazing. This is the 3rd time I’ve made it in the past 2 weeks.
I served it with Roasted (Purple) Cauliflower with Golden Raisins, Pine Nuts and Balsamic Drizzle and Easy Herb Cloud Buns.
Marcona Almond and Parmesan Crusted Salmon (A printable version is at end of post)
Yields 2 servings
2 salmon steaks
Salt and freshly ground black pepper
1 Tablespoons melted butter
1 Tablespoon stone-ground mustard
1/4 cup plain Greek yogurt
1/4 cup chopped Marcona almonds (I used the Trader Joe’s brand with Rosemary)
1/4 cup gluten free panko bread crumbs
1/4 cup parmesan cheese
1 teaspoon dried Herbs de Provence
1 Tablespoon chopped flat-leaf parsley plus more for garnish
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Season salmon with salt and pepper and place on a baking sheet.
Combine melted butter, stone-ground mustard, yogurt and Marcona almonds in a bowl.
In a separate bowl combine bread crumbs, parmesan cheese, Herbs de Provence and parsley. Season with salt and pepper.
Spread yogurt mixture over top of fish. Then evenly coat fish with the bread crumb mixture, pressing slightly to ensure crumbs stick to fish.
Bake for 15 to 20 minutes depending on thickness of fish.
Transfer fish to serving plate and top with additional flat-leaf parsley.
- 2 salmon steaks
- Salt and freshly ground black pepper
- 1 Tablespoons melted butter
- 1 Tablespoon stone-ground mustard
- ¼ cup plain Greek yogurt
- ¼ cup chopped Marcona almonds
- ¼ cup gluten free panko bread crumbs
- ¼ cup parmesan cheese
- 1 Tablespoon chopped chives (or 1 teaspoon dried)
- 1 Tablespoon chopped flat-leaf parsley plus more for garnish
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Season salmon with salt and pepper and place on a baking sheet.
- Combine melted butter, stone-ground mustard, yogurt and Marcona almonds in a bowl.
- In a separate bowl combine bread crumbs, parmesan cheese, chopped chives and parsley. Season with salt and pepper.
- Spread yogurt mixture over top of fish. Then evenly coat fish with the bread crumb mixture, pressing slightly to ensure crumbs stick to fish.
- Bake for 15 to 20 minutes depending on thickness of fish.
- Plate and top with additional flat-leaf parsley.