One tray, 15 minute Almond & Herb Crusted Baked Salmon with asparagus. Ground almonds, mixed herbs, and a squeeze of lemon | Whole 30 and SCD friendly | Swap the asparagus for tomatoes and sautéed spinach to make it low FODMAP
Recipe
Almond & Herb Crusted Baked Salmon + Asparagus
Yield:
4 servings
Prep Time:
3 minutes
Cook Time:
12 minutes
Total Time:
15 minutes
One tray, 15 minute Almond & Herb Crusted Baked Salmon with asparagus. Ground almonds, mixed herbs, and a squeeze of lemon | Whole 30 and SCD friendly | Swap the asparagus for tomatoes and sautéed spinach to make it low FODMAP
Ingredients
almond herb mixture
- 1/4 cup ground almonds, 40 grams
- 1 teaspoon dried basil chop
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon salt and pepper, plus more to taste
salmon & asparagus
- 1/2 pound asparagus stalks*, 225 grams
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 4 six oz salmon fillets
Need help converting to weights? Check out my cups to grams Conversion Guide.
Instructions
- Preheat oven to 400F/204C
- In a small bowl, mix together the ground almond, herbs, and the salt & pepper. Set aside for the moment.
- Spread the asparagus over a baking tray and drizzle the oil over the stalks. Sprinkle a pinch of sea salt and half of the lemon zest over the asparagus and toss to coat. Push the asparagus to the sides of the baking tray to make room for the salmon.
- Lay the salmon fillets skin side down across the tray. Squeeze the lemon juice over the salmon pieces and then spoon the almond and herb mixture evenly over the fish. Top with the remaining lemon zest and lemon slices.
- Roast at 200C/400F for 10-12 minutes or until the fish is cooked through.
Notes
If your asparagus stalks are large than the size of a standard pencil then you'll need to slice the stalks in half lengthwise to make sure that they cook through completely in time with the salmon
Nutrition Information
Yield: 4
Serving Size:
serving Calories: 356Saturated Fat: 2gCholesterol: 93mgSodium: 76mgCarbohydrates: 4gFiber: 2gSugar: 1gProtein: 36gThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Kelsey says
Asparagus is not low FODMAP. Almonds are iffy
Sarah says
Hi Kelsey! I mention in the first sentence of the post about FODMAPs and how to adapt the recipe to fit each diet. I suggest using tomatoes (if you’re okay with them) or sauteed spinach in the place of asparagus. I like to make my recipes adaptable for different diets which is why I list it as low fodmap. Since it’s just a matter of swapping the asparagus for something else. As for the almonds – they’re really only a problem for people if you each too much. According to IBS.Org http://www.ibsdiets.org/fodmap-diet/fodmap-food-list/ they can be considered high FODMAP if you eat over 15. Unless someone were to eat all four pieces of salmon they should be under that amount
Sara Villagio says
Great recipe! Thank you for sharing it! I just smashed a bunch of almonds and it was totally fine. Mix of fresh herbs and dry herbs; I think the fresh herbs go a long way. Delicious!!
Sarah says
Yay! So happy to hear you liked it! Thanks for coming back to leave a comment – they make my day 🙂
Swayam says
Love this!! I love salmon too.. Gorgeous pics. Have to try it with asparagus
Sarah says
Thanks Swayam!
Sara | Life's Little Sweets says
This is exactly a dinner that I would make for my family! I love salmon and asparagus they just go so well together! I love that you included a video, it’s funny, I actually have the same flower shaped bowl that you mixed the spices/topping in!
Sarah says
Thanks Sara! Asparagus + salmon is just a must. PS I like your taste 😉
Melissa @ My Wife Can Cook says
You had me at “one pan.” Always looking for healthy, quick dinners to throw together. And asparagus is all over our farmers markets right now. I love the idea of adding ground almonds and herbs to add all that flavor! Saving to try soon!
Sarah says
Thanks Melissa – hope you guys like it!
CVK says
I love seasoned salmon!!! I often overcook them by accident but these instructions are clear enough! Thanks for sharing! – Levan
Sarah says
Thanks Levan!
lisa @garlicandzest.com says
this is totally my kind of dinner! What a great mix of flavors! And of course, the ease and prep make it perfect for a weeknight!
Sarah says
Thanks Lisa! One pan dinners are my jam
Raia says
I think I’m done with adulthood by 10am, haha. Alas, five little people reminds me of my status far too late into the night. 😉 This dish sound wonderful, though! Thanks for sharing it at Savoring Saturdays!
Sarah says
Haha too true! Thanks Raia 🙂
Kristy @ Southern In Law says
I loveeeeeee nut crusts and this looks absolutely amazing! Especially served with asparagus! <3
Sarah says
Thanks Kristy! Me too – I just love when there’s a little crunch to my food. Ob-ssessed!
Erin @ Thanks for Cookin'! says
This looks awesome! Asparagus and Salmon are some of my absolute favorites 🙂 But about the almonds, do you grind them yourself or buy them like that? Can I use a food processor to grind them? Thanks!
Sarah says
Hi Erin! Thank you so much 🙂 As for the almonds you can buy them pre ground, or just grind them up yourself. I thew a handful of whole almonds in the blender and just pulsed for a few seconds until it came out to the right texture. Sometimes I like leaving in a few larger chunks for added crunch, but in the ones I pictured here I ground them up until they were basically a flour