Almond Crusted Salmon with lemon asparagus
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 |
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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.
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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
- Preheat oven to 400 degrees
- Chop or food process slivered almonds to yield 1/4 cup. Toss almonds with sea salt, ground pepper, and thyme.
- Drizzle or paint honey on the salmon. Then sprinkle almond mixture on top of honey salmon to coat evenly.
- Place salmon on baking sheet in 400 degree oven. Bake for approximately 12 minutes.
- 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.
- 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.