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Almond Crusted Salmon

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Almond Crusted Salmon

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Course: Main Course
Cuisine: American
Keyword: Almond Crusted Salmon
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Calories: 695kcal



  • 2 medium cucumber
  • 1 teaspoon ginger root, fresh
  • 1/3 cup vinegar, rice
  • 1 teaspoon sugar
  • 1 medium lime


  • 1 teaspoon coconut oil
  • 1 cup almonds, whole
  • 1/2 teaspoon cumin, ground
  • 1/2 teaspoon coriander
  • 1 medium lemon
  • 12 ounce salmon
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper, ground
  • 1 cup brown rice, raw

Serve With

  • 4 wedge (approx 1/16 of melon) watermelon


  • Prepare salad by cutting cucumbers lengthwise and removing seeds.  Thinly slice and toss into a bowl.  Grate ginger and add to the bowl along with the vinegar, sugar, and the juice from the lime. Chill in refrigerator.
  • Preheat oven to 350 degrees. Grease a pan with the coconut oil.
  • Chop almonds in a blender or food processor until crumbly.  Add the cumin and coriander to the almonds. Juice the lemon (about 1 tablespoon worth) and drizzle over the salmon. Season with the salt and pepper, and coat with the almond mixture. Place salmon on greased pan and bake for 12-15 minutes, until the fish flakes.  Cook rice according to the package directions while the fish bakes.
  • Serve salmon with rice, cucumber salad and watermelon.
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Calories: 695kcal | Carbohydrates: 76g | Protein: 31g | Fat: 32g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 350mg | Fiber: 9g | Sugar: 24g

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