FreePaleo
Almond-Crusted Salmon with Roasted Veggies
Salmon coated in a crisp almond flour and parmesan crust, baked alongside roasted broccoli and carrots.
Servings
4 servings
Prep
15 min
Cook
25 min
Coating the salmon in a mix of almond flour, parmesan, and paprika before it hits the oven gives it a genuinely crisp top, closer to a crust than a coating, without any breadcrumbs involved.
Almond flour standing in for traditional breading keeps this dinner fitting within a paleo-friendly approach, and roasting the broccoli and carrots right alongside the salmon means everything finishes together on one sheet pan. A squeeze of lemon juice over the fillets right before serving wakes up the richness of both the fish and the nutty crust. It's an easy dinner to scale up for a crowd since it's mostly hands-off oven time.
Ingredients
- 1/2 cup almond flour
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- to taste salt and pepper
- 2 tablespoons olive oil
- 2 cups broccoli florets
- 2 cups carrot slices
- 1 tablespoon lemon juice — optional garnish
Instructions
- 1Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2In a mixing bowl, combine almond flour, Parmesan, garlic powder, paprika, salt, and pepper.
- 3Brush salmon fillets with olive oil and coat with the almond mixture.
- 4Arrange salmon and vegetables on the baking sheet, drizzle vegetables with a bit of olive oil and season with salt and pepper.
- 5Bake for 20–25 minutes, or until salmon is cooked through and vegetables are tender.
- 6Drizzle salmon with lemon juice before serving if desired.
Nutrition
548
Calories
40g
Protein
11g
Carbs
33g
Fat
5g
Fiber