Almond Crusted Salmon with lemon asparagus

Almond Crusted Salmon with lemon asparagus
Print Recipe
A light, bright, and nutty dish that's perfect for springtime. Fish is a great weeknight meal to sneak in your omegas because fish cooks rather quickly.
Servings Prep Time
4 4 oz portions 10 minutes
Cook Time
10-12 minutes
Servings Prep Time
4 4 oz portions 10 minutes
Cook Time
10-12 minutes
Almond Crusted Salmon with lemon asparagus
Print Recipe
A light, bright, and nutty dish that's perfect for springtime. Fish is a great weeknight meal to sneak in your omegas because fish cooks rather quickly.
Servings Prep Time
4 4 oz portions 10 minutes
Cook Time
10-12 minutes
Servings Prep Time
4 4 oz portions 10 minutes
Cook Time
10-12 minutes
Ingredients
  • 1 pound wild salmon
  • 1/4 cup almonds chopped
  • 1/2 tbsp honey
  • 4 sprigs thyme
  • 1 bunch asparagus about 1 pound
  • 1/4 cup pine punts
  • zest and juice form 1/2 lemon
  • sea salt & pepper to taste
  • 1 tbsp olive oil
Servings: 4 oz portions
Instructions
  1. Preheat oven to 400 degrees
  2. Chop or food process slivered almonds to yield 1/4 cup. Toss almonds with sea salt, ground pepper, and thyme.
  3. Drizzle or paint honey on the salmon. Then sprinkle almond mixture on top of honey salmon to coat evenly.
  4. Place salmon on baking sheet in 400 degree oven. Bake for approximately 12 minutes.
  5. While fish is cooking, toast the pine nuts on medium heat in a dry pan for a few minutes. Stay near the pan and keep an eye on them as you stir. They burn easily. When toasted, remove pine nuts and set aside.
  6. While you're tending to the stove top, heat another pan with olive oil. Sauté asparagus on medium heat. Toss with lemon juice and lemon zest. When asparagus is tender (about 5-7 minutes) add pine nuts to combine.

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