Brain Healty Zesty Almond Salmon
Serves: 4
This recipe packs a double dose of omega-3s, by combining salmon and almonds. I prefer sprouted almonds for a little more nutrition if you can find them. Cooking over low heat ensures a silky-textured salmon that’s never overcooked.
Ingredients
- 4 wild caught salmon fillets (6 oz each)
- Zest and juice of ½ orange & ½ lemon
- 2/3 cup almonds, chopped superfine
- 1 tablespoon flat leaf parsley, chopped finely (can use a different herb if you prefer)
- Extra Virgin Olive oil
- Salt and pepper
Preparation
- Bring salmon to room temperature by leaving it out on the counter for approximately 30 minutes.
- Preheat oven to 275 degrees F. Place a baking rack in a sheet pan.
- Combine zest, orange and lemon juice, almonds, parsley, ½ teaspoon of salt, and ½ teaspoon of pepper in a small bowl. Set aside.
- Put salmon filets skin side down on the rack.
- Drizzle each fillet with about 1 teaspoon of olive oil and sprinkle with salt and pepper. Place pan in oven and cook for 20 minutes or until almost cooked through. (It continues to cook after you take it out of the oven)
- Pat almond mixture onto salmon and return to oven for an additional 5 minutes, until nuts are toasted.
- Salmon will be cooked through, although color will remain vibrant and flesh will be soft.