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30-Minute Almond Crusted Salmon with Parmesan
Serves 4
10 mins prep
20 mins cook
30 mins total
This Almond Crusted Salmon is tender on the inside, crispy on the outside, with bold flavors from lemon juice, Dijon mustard, and the addition of Parmesan to the crust.
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Preheat your oven to 425°F.
Blot your salmon dry with a paper towel. Place the dried salmon, skin down, in a small-medium baking dish and set aside.
½ pound salmonMix together mustard and lemon juice to make a quick marinade. Use a spoon or baking brush to spread an even layer of the marinade on top of the salmon.
½ tablespoon lemon juice1 ½ tablespoons Dijon Mustard, grainy or smoothIf using whole or sliced almonds, crush with a mortal and pestle or by placing them in a sealed bag and crushing them with a rolling pin. Add crushed almonds, Parmesan, salt, and pepper to a small bowl and combine to form your crust. Then, use clean hands to press a thin layer of the crust into the salmon.
⅕ cup crushed almond⅕ cup Parmesan⅕ teaspoon salt⅕ teaspoon black pepperCover your baking dish completely with tin foil and bake at 425°F for 10 minutes. Then, remove the tin foil and bake for 10-15 more minutes, until the internal temperature of the salmon reaches 125 °F. Enjoy hot!