Almond Crusted Salmon with Roasted Asparagus and Mango Spinach Salad

Almond Crusted Salmon with Roasted Asparagus and Mango Spinach Salad

Almond Crusted Salmon with Roasted Asparagus and Mango Spinach Salad

Almond Crusted Salmon with Roasted Asparagus and Mango Spinach Salad

Almond Crusted Salmon with Roasted Asparagus and Mango Spinach Salad


Hope
all of you had a relaxing 4th of July weekend. I have been
suffering from BBQ meat hangover from last few days and needed to get back to
my healthy cooking routines which I had conveniently abandoned in
celebration of the holidays. Now that I got the burgers out of the way, I was
craving for fish and nuts. Yes, you heard it right! It’s not fish and chips,
fish and nuts!  

As you
know fish is a good source of
protein and, unlike fatty meat products, it’s not high in saturated fat, especially
the 
Salmon and Trout are high in “omega-3 fatty acids.  I
know most of you are not big fish fans, but having grew up in an island, I
just love the fresh seafood. Salmon, Sardines and Mackerels are my favorite
fish to cook and once you know how easy is to prepare at home, I am sure
you will love it too. 





I have
tried cooking salmon in many different ways and grilling it with the almond
crusted sauce was not only super easy but it really enhanced the taste of the
fish. Almonds are most commonly used in many desserts and savory dishes and you
can incorporate in to any recipe. While all nuts contain heart-healthy
omega-3 fats, Almonds have high amounts of monounsaturated fat that
have been associated with reduced risk of heart disease. You can
read more about the health benefits of eating nuts in here. (nuts.com)




For Today’s recipe, I made this
Almond crusted salmon with roasted asparagus and mango spinach salad for lunch
and it turned out really delicious. Those crunchy almonds sauce really blends
well with the salmon and roasted asparagus; sweet and tangy Mango Spinach
salad completes the meal.

 

1/4 cup sliced almonds
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon honey
1 1/2 teaspoons Dijon mustard
salt and freshly ground pepper
1 tablespoon finely chopped fresh parsley
2 pounds asparagus, tough ends trimmed
1 teaspoon finely grated lemon zest
4 (6 –ounce) Salmon fillets (about 1 inch thick)
1.Preheat the broiler. Spread the almonds on a rimmed baking sheet
and broil, stirring frequently, until golden, 2 to 3 minutes.
2.Combine the toasted almonds, 2 tablespoons
olive oil, the lemon juice, honey, mustard, 1/4 cup water, 1/4 teaspoon salt,
and pepper to taste in a blender and blend until smooth. Transfer to a bowl and
stir in the parsley.

3.Toss the asparagus with the remaining 1 tablespoon olive oil, 1 tablespoon
water, the lemon zest, and salt and pepper to taste on the same baking sheet.
Spread in a single layer and broil until the asparagus is bright green and
crisp-tender, about 4 minutes. Transfer to a plate and keep warm.

4.Sprinkle the fish with 1/4 teaspoon each salt and pepper and arrange on the
same baking sheet, rounded side down; broil until opaque, about 3 minutes.

5.Turn the fillets, brush with some of the almond
sauce and continue broiling until just firm and cooked through, 3 to 5 more
minutes.
  2 cups fresh baby spinach
 1 mango, peeled and sliced
  ¼-cup Almonds halves
   2 tablespoons olive oil
  2 tablespoons honey 
  salt and fresh ground pepper, to taste
1.    In a bowl, combine spinach, mango slices
and almonds; set aside.
2.    In a mixing bowl, whisk together olive
oil, lime juice, honey, salt and pepper; whisk until thoroughly combined.

3.    Pour dressing over salad and gently toss
it all together.

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