Are you starting to see a theme? You should be. I have been on a mission to create simple, everyday dinner recipes that you can whip up in a under 15 minutes. This Roasted Salmon with Almond and Citrus Gremolata is just that. Easy, delicious and achievable on the busiest of days!Speaking of themes…I know, lots of almond recipes as of late! That is partially because I partnered with California Almonds to create a few recipes and also because I love cooking with nuts. The almond flour I used in this recipe makes for tasty, crunchy crust that is naturally gluten-free!
What’s a gremolata? Great question. I love throwing culinary terms around every once in a while. It keeps you on your toes and allows you to impress your dinner guests with “big words”..hehehehe
Traditionally, a gremolata is comprised of chopped parsley, lemon zest and garlic. It is used as topping or condiment of sorts. This is my fun play on the norm. I combined chopped parsley, orange zest (of course–I continue to be obsessed) and garlic with almond flour. Easy, right? You are going to be amazed by the punch of flavor in the crust.
Enough said…let’s cook! I’m keeping this post as simple as the recipe. Happy eating!
- 1-1/2 pounds of wild salmon
- 3/4 cup almond meal
- 1/2 cup fresh parsley, finely chopped
- 2 tablespoons orange zest
- 2 tablespoons orange juice
- 2 tablespoons olive oil
- 1/4 teaspoon cumin
- Salt and pepper to taste
- In a small bowl, combine the almond flour, parsley and orange zest. Toss to combine.
- Place the entire salmon filet, skin side down, in a baking dish. Drizzle with orange juice and olive oil. Season the salmon with cumin, salt and pepper. Coat the salmon with the almond meal mixture.
- Roast for 8-10 minutes depending on the thickness of the filet.
- Place oven on broil. Brown the crust for 1-2 minutes or until breading is golden.