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!
When I say this recipe is quick, I mean super quick! It only takes 5 minutes to prep this and get it in the oven. 15 minutes later, you’re ready to eat!
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.
I have a feeling this dish is going to make a few appearances during our Whole30 experience. ?
- 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.
Mmm! You can’t go wrong with salmon for a quick, healthy dinner! I love that crunchy almond crust, too! Great recipe, Keri! 😀
Kennedy Cole| KCole’s Creative Corner recently posted…Refried Bean and Cheese Burritos with Pico de Gallo and Avocado Crema
Thanks Kennedy!
Yup, making this over the weekend
Enjoy 🙂
I was going to say I’ve seen gluten free panko! But I don’t know how tasty it is. But this sounds way healthier! Can never have enough salmon recipes : )
The stores around here are lacking on some gluten-free specialty items. I know it exists though, but yeah who knows how tasty it is! Thanks Natalie!
Oh this salmon looks so good, Keri! My husband and I eat salmon all the time, so I’m always look for new ways to prepare it. I’ll definitely have to try this almond crusted version. Sounds just perfect!
Gayle @ Pumpkin ‘N Spice recently posted…Apple Pie Granola
Thanks Gayle! We eat salmon here all the time too, so I love having different ways to prepare it, that way we never get bored!
Almond flour sounds way more flavorful than panko! Great idea!
Rachelle @ Beer Girl Cooks recently posted…Belgian Tripel – Home Brew!
Thanks Rachelle!
Oh wow! This looks mouth-watering good. And loved this is made with just 7 ingredients. Indeed perfect for busy weeknights! 🙂
Anu-My Ginger Garlic Kitchen recently posted…Spiced Chai Pumpkin Smoothie [With Video]
Thanks Anu!
I could eat salmon daily, and I certainly could eat THIS salmon twice daily! Love the almond flour, garlic and dill topping! Plus what’s not to love about something so quick, easy AND delicious! This is perfect, Keri! Pinned! Cheers! Xo
Cheyanne @ No Spoon Necessary recently posted…Brown Sugar Roasted Pork Tenderloin with Apple-Cider-Leek-Bourbon Compote
Thanks Cheyanne! I could eat salmon daily too – especially this one! 😉
Instead of almond flour, could you technically just blend up raw almonds in the food processor? I don’t have almond flour but I have a ton of almonds!
Yep! That will work out just fine 🙂
This looks really good!
What if I don’t own a food processor? Any other ways I could incorporate the ingredients together?
Hi Alicia! You could just finely chop the garlic and dill and then mix it all together really well. It will come out just fine 🙂
I added shredded parmesan to the crust and it was delicious!
This looks great! I love that you added dill. I can’t wait to make this at home.
The dish looks terrific. Allow it to be easier with bean hollandaise. No faults. Tastes just as excellent. Can maintain refrigerator for 23 days and you also may serve it chilly. Just what a excellent universe.
I can’t wait to give these a try! I have them on my Meal Plan for Whole30 this week! 🙂 Thanks for sharing!
Shelby Reyes recently posted…Mexican Cauliflower Rice
Just as an FYI, we have an almond allergy in our home so I subbed an equal amount of pecans and ground them finely with the dill, garlic, and oil. It was delicious!! Thank you!
Thank you so much for sharing that, Leah! Great to know 🙂