Just 7 ingredients are required in this healthy almond crusted salmon recipe! It comes together really fast, so it’s perfect for busy weeknights.
Back before I went gluten-free, my go-to salmon recipe was baked and topped with a panko crust. It was delicious, really easy, and quick. I made it at least a few times month! However, now that I’m gluten-free I haven’t been able to enjoy it. Gluten-free panko is something I haven’t been able to find around here and regular breadcrumbs just don’t produce the same results.
The other day when I was trying to figure out how I wanted to prepare my salmon for dinner, I remembered that delicious panko crust. I decided to try almond flour in place of the panko; it turns out it makes a pretty great substitute for panko!
Not only is this recipe just as good as the panko version, it’s much healthier! The almond flour adds an extra dose of healthy fats and makes this recipe low carb. Plus, it’s paleo and whole30 compliant!
Simply add almond flour, garlic, fresh dill, olive oil, salt, and pepper into a mini food processor. Pulse it a few times and then top the salmon with it! Pop the salmon into a preheated oven and that’s all there is to – quick and easy.
Make sure you have some lemons around to squeeze over top of the salmon – it really brightens the dish up. We ate ours with some steamed green beans, but you can serve this with any vegetable you’d like.
Kyle, who is critical when it comes to almond flour, loved it! The crust has so much flavor and pairs so well with the flaky salmon.
- 2 Salmon Filets, about 6 oz. each
- Salt & Pepper
- ½ Cup Almond Meal/Flour*
- 2 Teaspoons Fresh Dill
- 1 Clove Garlic
- 1 Tablespoon Extra-Light Olive Oil, or coconut oil
- Lemon Wedges, for serving
- Preheat the oven to 450º.
- Season the salmon filets with salt and pepper and place them on a parchment or foil lined baking sheet.
- Combine the almond flour, fresh dill, garlic, and olive oil in a mini food processor. Pulse until the garlic and dill are incorporated into the crumb mixture.
- Evenly cover each filet of salmon with the almond crust.
- Bake the salmon for about 15 minutes or until the top is golden and the fish flakes easily with a fork.