Guys, this! This salmon recipe is full if bright, nutty, favors in a crust—it’s a delicious gluten-free and dairy-free way to make your salmon!
Ingredients
4 salmon fillets
½ C. of almond meal (or ground almonds)
¼ C. of pine nuts, chopped
¼ C. of basil leaves, finely chopped
3 Tbsp. Italian flat leaf parsley
2 Tbsp. oil, like olive
1 Tbsp. lemon juice
3 tsp. Italian seasoning
1 tsp. salt
1 tsp. black pepper
Optional: Cedar plank or a cedar wrap
Instructions
salmon fillets
½ C. of almond meal (or ground almonds)
¼ C. of pine nuts, chopped
¼ C. of basil leaves, finely chopped
Tbsp. Italian flat leaf parsley
Tbsp. oil, like olive
Tbsp. lemon juice
tsp. Italian seasoning
tsp. salt
tsp. black pepper
Optional: Cedar plank or a cedar wrap
Preheat the oven to 350° or the grill to medium.
Place the cedar planks or cedar wraps in water to soak according to package instructions, if using (usually 20 to 30 minutes).
Combine the almond meal, pine nuts, lemon juice, and seasonings in a bowl.
Mix the topping with just enough oil to moisten, but not enough to make it look oily.
Place the salmon filets on a paper-lined pan and pat the almond-pinenut mixture on top, firmly.
Place the salmon on the plank or in the wraps and cook for 10 to 20 minutes, or until you see a bit of white coming out of the salmon (check often, it happens pretty fast).
Recipe by Flurries of Flour at https://flurriesofflour.com/2016/11/pinenut-crusted-salmon/