Almond Crusted Salmon, Herb Quinoa, Spinach
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Cook time: 
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Serves: 1 lb of fresh salmon = ~5 servings
Nothing beats fresh, wild sockeye salmon, except when we almond crust it! Pair it with some lemon & herb quinoa, and we have a great summer meal.
What to get:
For the Nut Crusted Salmon:
  • 1 lb fresh, salmon fillet (wild caught, seasonal Sockeye is variety I prefer)
  • 2 tsp Best Food’s mayonnaise
  • 1 cup honey roasted almonds (finely blended in food processor)
  • 1 cup panko crumbs
  • 2T fresh parsley, chopped
  • 1 clove garlic, minced
  • ½ tsp sea salt
  • ½ tsp ground black pepper
  • 3 tsps Extra Virgin Olive Oil (EVOO)
  • ½ tsp dried mustard
  • fresh baby spinach (approx. 1 cup/serving)
For the Lemon & Herb Quinoa:
  • 1 cup dry quinoa (organic variety), rinsed
  • ¾ cup chicken stock (I use organic, low-sodium)
  • ⅛ cup lemon juice
  • ⅛ cup white wine
For Lemon Herb Butter Sauce (for Quinoa & spooning over fish):
  • 3 T unsalted butter
  • ½ tsp fresh parsley chopped
  • ½ tsp fresh thyme leaves, chopped
  • 1 clove garlic, minced
  • ½ tsp lemon zest
  • pinch black ground pepper
  • pinch sea salt
What to do:
Make Quinoa on Stove:
  1. Rinse dry quinoa with cold water in a fine mesh strainer.
  2. In a medium saucepan combine quinoa, chicken stock, lemon juice, white wine, stir & bring to a boil over medium heat.
  3. Reduce heat to a simmer, cover pot with lid, and cook quinoa for ~15 mins, remove from heat.
  4. Fluff grains with fork, set aside (You will need to warm before serving).
Prep & Cook Salmon Fillets & Sauce:
  1. In a food processor, grind almonds into a uniform fine crumb mix.
  2. In a large mixing bowl, combine honey almond crumbs, panko crumbs, minced garlic, parsley, salt, pepper & the EVOO, combining with a fork.
  3. Layout salmon fillets on board or wax paper & check for bones (usually a ridge along collar), using cooking tweezers to remove any.
  4. Smear flesh side of salmon with a little mayo, (a thin even layer to coat entire top).
  5. Press generous layer of nut crust mix down onto the top of salmon (coated with mayo), so it sticks to top of fillets.
  6. Bake in a 325 degree, pre-heated oven on foil lined pan (with crust side up, skin side down).
  7. Bake until crust toasts & browns somewhat, and pink flesh of salmon is flakey when tested with fork (mine took ~8 mins).
  8. Remove from oven & cool on pan or rack (bottom skin should peel off easily, discard skin).
  9. While salmon’s in oven, in a skillet on stove, make the lemon herb butter sauce by melting butter with the ingredients, then pour ¾ of butter sauce into a separate bowl to set aside, reserving remainder in skillet.
  10. To skillet add the fresh spinach leaves, and stir to coat in remaining bit of butter, heat spinach for a few minutes on low until wilted, remove from heat, set aside.
  11. Reheat quinoa on low in pan, adding a teaspoon of the melted herb butter sauce, stir to combine.
  12. Serve dish by first plating a serving of warm quinoa, then top with some sautéed spinach, and a serving of fish, drizzle additional lemon herb butter on top of fish, as desired.
Remove fresh salmon fillets from refrigerator ~15-20 mins before cooking.
Cooking time of salmon will depend on thickness of fillets (mine were very thin),
If your fillets have the skin still on bottom, it is easily removed after cooking in pan.
Recipe by the dinnervine at