There is no panel matching the key "Alert"
There is no panel matching the key "MicroAlert"

Published on March 08, 2018

Almond Crusted Salmon

Serves 2
Diabetic | Gluten Free | Heart Healthy

This is a quick, nutritious dinner that you can make in about 30 minutes.


  • 2 salmon fillets, about 4 oz. each (1½” thick)
  • ¼ cup unsalted sliced blanched almonds
  • 1 tsp. olive oil
  • 1 tsp. chopped fresh oregano or ½ tsp. dried
  • 2 garlic cloves, minced
  • 1 tsp. chopped fresh parsley
  • 2 Tbsp. fresh lemon juice
  • ⅛ tsp. salt
  • Black pepper to taste


  • 2 cups frisée (curly endive)
  • 1 cup green beans, trimmed and blanched
  • 1Tbsp. low-fat plain Greek yogurt (gluten-free if needed)
  • 1½ Tbsp. olive oil
  • 2 Tbsp. dried cranberries
  • 1 Tbsp. fresh lemon juice
  • ⅛ tsp. salt
  • Black pepper to taste


Preheat oven to 400°. Wash and pat salmon dry. With a piece of foil, make a square, lifting the sides to create a ridge on all sides. Lightly coat the foil with nonstick cooking spray. Arrange the salmon on the foil.

In a small bowl, combine almonds, oil, oregano, garlic, parsley, lemon juice, salt and pepper. Top salmon with almond mixture, covering top and all edges. Bake salmon for 8 minutes. Remove from oven and let the salmon rest for at least 5 minutes at room temperature.

Meanwhile, make the salad. In a bowl, toss all the salad ingredients.

Serve salmon with salad. Drizzle salmon with additional fresh lemon juice, if desired.

Nutrition Facts per serving which is 4 oz. salmon with 1½ cups salad: 472 calories, 33g fat, 3g saturated fat, 66mg cholesterol, 216mg sodium, 16g carbohydrates, 4g fiber and 26g protein

Copyright 2017 © Baldwin Publishing, Inc. All rights reserved. Any duplication or distribution of the information contained herein is strictly prohibited.

Love + Medicine

Every day, Gundersen Health System staff deliver great medicine plus a little something extra—we call it Love + Medicine.

Share Your Story