Almond Encrusted Salmon
The sweet and savory topping on top of the salmon is a delightful addition to salmon.
Equipment
- Measuring spoons
- 1 knife
- 1 measuring cup
- 1 rectangular baking dish to soak the salmon
- 1 baking sheet
- Parchment paper
- 2 Small bowls
- 1 medium spoon
Ingredients
- 1/2 tsp. paprika
- 2 Tbsp. brown sugar Swerve
- 2 tsp. garlic, minced
- 1 tsp. Italian seasoning
- 1/2 tsp. garlic powder
- 1 shallot, chopped minced
- 1/4 tsp. cayenne
- 1 tsp. salt +1/4 tsp.
- 1/2 tsp. pepper + 1/8 tsp.
- 1/2 cup fresh parsley chopped
- 1/4 cup sliced almonds chopped
- 2 Tbsp. butter melted
- 1-1/2 lb. salmon
- Extra virgin olive oil
- 1 lemon sliced
Instructions
- Soak the salmon in milk for at least 30 minutes to remove any fishy odor or taste.
- Preheat the oven to 425 degrees.
- Line a baking sheet with parchment paper. Set aside.
- In a bowl, combine paprika, brown sugar Swerve, garlic, Italian seasoning, garlic powder, shallots, cayenne, salt and pepper.
- Mix the parsley, sliced almonds, butter, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a separate bowl.
- Rub the salmon with olive oil; then, sprinkle with salt and pepper.
- Press the brown sugar mixture into the salmon on the top.
- Sprinkle the almond mixture over the top of the sugar mixture.
- Place fresh lemon slices over the top or squeeze the juice of a fresh lemon over the top.
- Bake 15 minutes until the topping is browned. Serve with lemon wedges.