There are so many great ways to cook salmon, and I often receive requests for new ways to prepare it. Almond-Crusted Salmon is one of my staple recipes that I love, especially since my kids will eat it too. I feel so healthy eating it, and I have to admit that salmon and almonds are two of my favorite ingredients. The basic combination of ground almonds, panko breadcrumbs, Dijon mustard, honey and Italian parsley flavors it to perfection and adds a great crunchy texture. You can find panko breadcrumbs in your local grocery where commercial breadcrumbs are sold.
4 (4-ounce) salmon fillets
1/4 teaspoon sea salt
1/8 to 1/4 teaspoon crushed red pepper flakes
Vegetable cooking spray
2 tablespoons Dijon mustard
2 tablespoons honey
1/4 cup panko breadcrumbs
3 tablespoons chopped almonds
1/4 cup chopped fresh Italian parsley
1. Sprinkle salmon with salt and red pepper and place, skin side down, in a lightly greased 13- x 9-inch baking dish.
2. Combine Dijon mustard and honey in a small bowl; brush on fillets. Combine panko, almonds and parsley in a medium bowl; spoon panko mixture evenly on each fillet.
3. Bake salmon at 425F for 12 to 15 minutes or until flakes easily when tested with a fork.