One tray, 15 minute Almond & Herb Crusted Baked Salmon with asparagus. Ground almonds, mixed herbs, and a squeeze of lemon | Whole 30 and SCD friendly | Swap the asparagus for tomatoes and sautéed spinach to make it low FODMAP
It’s been almost exactly one year since I first shared this Almond & Herb Crusted Baked Salmon recipe.
What. A. Year.
Except back then I was still located at Empowered Kitchen using a blogspot dot com address because apparently I didn’t do a very good job scouting for a blog name that wasn’t already taken. Whoops! I was probably thinking more along the lines of – ‘I cannot spend another moment thinking up cheesy blog names so just get on with it already.’ Thus, A Saucy Kitchen was born.
That all being said there are a lot of things that have changed this past year, but one thing that hasn’t is my love for this simple baked salmon recipe. I think it’s safe to say that I’ve made this salmon more than any other dinner recipe that I’ve shared on my blog because it’s just that good.
And easy! When I say simple I’m not messing around. All you need is one baking sheet and less than 20 minutes start to finish. By the time 5 o’clock rolls around I’m just about done doing normal, productive human things and am ready to throw on a pair of leggings, take off my bra (TMI? Really though there is no greater feeling in life than that moment), and catch up on some shows.
*Doing a happy dance now that Silicon Valley and Game of Thrones is back*
Although I say I’m done being a person by 5 o’clock. In reality work/life balance is non existent when you work from home. There’s no clocking out or winding down after a day in the office because you’re always switched on. Even more reason to want a meal that’s both fast and flavorful, I suppose.
In essence this is the same recipe that I originally shared last year with a few minor tweaks. I also decided to make it more of a meal by throwing in some asparagus and maybe a little extra lemon zest. What is it about citrus and fish that makes our tastebuds sing?
I hope you enjoy this almond & herb baked salmon as much as we do!
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- 1/4 cup ground almonds 40 grams
- 1 tablespoon fresh basil chopped or dried
- 1 tablespoon fresh parsley chopped or dried
- 1 teaspoon fresh oregano again, can use dried
- salt & pepper to taste
- 1/2 pound asparagus stalks* 225 grams
- 2 tablespoons extra virgin olive oil
- zest & juice from 1/2 lemon
- 4 six oz salmon fillets
- Preheat oven to 400F/204C
- In a small bowl, mix together the ground almond, herbs, and the salt & pepper. Set aside for the moment.
- Spread the asparagus over a baking tray and drizzle the oil over the stalks. Sprinkle a pinch of sea salt and half of the lemon zest over the asparagus and toss to coat. Push the asparagus to the sides of the baking tray to make room for the salmon.
- Lay the salmon fillets skin side down across the tray. Squeeze the lemon juice over the salmon pieces and then spoon the almond and herb mixture evenly over the fish. Top with the remaining lemon zest and lemon slices.
- Roast at 204C/400F for 10-12 minutes or until the fish is cooked through.
If your asparagus stalks are large than the size of a standard pencil then you'll need to slice the stalks in half lengthwise to make sure that they cook through completely in time with the salmon
Sarah
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Asparagus is not low FODMAP. Almonds are iffy
Hi Kelsey! I mention in the first sentence of the post about FODMAPs and how to adapt the recipe to fit each diet. I suggest using tomatoes (if you’re okay with them) or sauteed spinach in the place of asparagus. I like to make my recipes adaptable for different diets which is why I list it as low fodmap. Since it’s just a matter of swapping the asparagus for something else. As for the almonds – they’re really only a problem for people if you each too much. According to IBS.Org http://www.ibsdiets.org/fodmap-diet/fodmap-food-list/ they can be considered high FODMAP if you eat over 15. Unless someone were to eat all four pieces of salmon they should be under that amount
Great recipe! Thank you for sharing it! I just smashed a bunch of almonds and it was totally fine. Mix of fresh herbs and dry herbs; I think the fresh herbs go a long way. Delicious!!
Yay! So happy to hear you liked it! Thanks for coming back to leave a comment – they make my day 🙂
Love this!! I love salmon too.. Gorgeous pics. Have to try it with asparagus
Thanks Swayam!
This is exactly a dinner that I would make for my family! I love salmon and asparagus they just go so well together! I love that you included a video, it’s funny, I actually have the same flower shaped bowl that you mixed the spices/topping in!
Thanks Sara! Asparagus + salmon is just a must. PS I like your taste 😉
You had me at “one pan.” Always looking for healthy, quick dinners to throw together. And asparagus is all over our farmers markets right now. I love the idea of adding ground almonds and herbs to add all that flavor! Saving to try soon!
Thanks Melissa – hope you guys like it!
I love seasoned salmon!!! I often overcook them by accident but these instructions are clear enough! Thanks for sharing! – Levan
Thanks Levan!
this is totally my kind of dinner! What a great mix of flavors! And of course, the ease and prep make it perfect for a weeknight!
Thanks Lisa! One pan dinners are my jam
I think I’m done with adulthood by 10am, haha. Alas, five little people reminds me of my status far too late into the night. 😉 This dish sound wonderful, though! Thanks for sharing it at Savoring Saturdays!
Haha too true! Thanks Raia 🙂
I loveeeeeee nut crusts and this looks absolutely amazing! Especially served with asparagus! <3
Thanks Kristy! Me too – I just love when there’s a little crunch to my food. Ob-ssessed!
This looks awesome! Asparagus and Salmon are some of my absolute favorites 🙂 But about the almonds, do you grind them yourself or buy them like that? Can I use a food processor to grind them? Thanks!
Hi Erin! Thank you so much 🙂 As for the almonds you can buy them pre ground, or just grind them up yourself. I thew a handful of whole almonds in the blender and just pulsed for a few seconds until it came out to the right texture. Sometimes I like leaving in a few larger chunks for added crunch, but in the ones I pictured here I ground them up until they were basically a flour