Almond Crusted Salmon
Ingredients
Salad
- 2 medium cucumber
- 1 teaspoon ginger root, fresh
- 1/3 cup vinegar, rice
- 1 teaspoon sugar
- 1 medium lime
Fish
- 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
Instructions
- 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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Nutrition
Calories: 695kcal | Carbohydrates: 76g | Protein: 31g | Fat: 32g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 350mg | Fiber: 9g | Sugar: 24g
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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