Go Back
+ servings

Almond Crusted Salmon

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


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.


Calories: 695kcal | Carbohydrates: 76g | Protein: 31g | Fat: 32g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 350mg | Fiber: 9g | Sugar: 24g