By Juanita Franco
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Place 2 cups of brown rice and 4 cups of water in a pot. Bring to a boil, then reduce the heat to low, cover, and simmer for about 30-35 minutes or until the rice is tender and water is absorbed.
While the rice is cooking, prepare the almond-herb crust for the salmon. In a small bowl, combine 1/2 cup almond meal, 2 tablespoons each of chopped fresh dill and parsley, the zest from 1 lemon, 1 tablespoon olive oil, salt, and pepper. Mix well.
Place the salmon fillets on the prepared baking sheet. Spoon the almond-herb mixture evenly over the top of each fillet, pressing gently to adhere.
Bake the salmon in the preheated oven for 12-15 minutes, or until the crust is golden brown and the fish flakes easily with a fork.
Meanwhile, cut the broccoli into florets and steam them. To do this, fill a pot with a few inches of water and bring to a simmer. Place the broccoli in a steamer basket set above the water, cover, and steam for 5-7 minutes, until bright green and tender-crisp.
Once the rice is cooked, fluff it with a fork and season lightly with salt and pepper, and a squeeze of fresh lemon juice if desired.
Serve the almond-crusted salmon fillets alongside a portion of brown rice and steamed broccoli. Garnish with additional fresh herbs if desired.
How did this recipe turn out? Let others know!
to rate this recipe
By Juanita Franco
This Dinner Fish Healthy recipe is ready in 45 minutes and features salmon fillets, almond meal, lemon and other delicious ingredients. Contains 620 calories total.
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Place 2 cups of brown rice and 4 cups of water in a pot. Bring to a boil, then reduce the heat to low, cover, and simmer for about 30-35 minutes or until the rice is tender and water is absorbed.
While the rice is cooking, prepare the almond-herb crust for the salmon. In a small bowl, combine 1/2 cup almond meal, 2 tablespoons each of chopped fresh dill and parsley, the zest from 1 lemon, 1 tablespoon olive oil, salt, and pepper. Mix well.
Place the salmon fillets on the prepared baking sheet. Spoon the almond-herb mixture evenly over the top of each fillet, pressing gently to adhere.
Bake the salmon in the preheated oven for 12-15 minutes, or until the crust is golden brown and the fish flakes easily with a fork.
Meanwhile, cut the broccoli into florets and steam them. To do this, fill a pot with a few inches of water and bring to a simmer. Place the broccoli in a steamer basket set above the water, cover, and steam for 5-7 minutes, until bright green and tender-crisp.
Once the rice is cooked, fluff it with a fork and season lightly with salt and pepper, and a squeeze of fresh lemon juice if desired.
Serve the almond-crusted salmon fillets alongside a portion of brown rice and steamed broccoli. Garnish with additional fresh herbs if desired.
Calories per Serving: 620
Your Rating:
