Here’s an easy Spring dish that you can enjoy as the days get longer and warmer! This salmon recipe is perfect for a busy weeknight, a weekend dinner party or a special occasion. You don’t need to be a cooking expert to whip up this dish- just make sure you have enough almonds on hand…I caught myself snacking on them while cooking because they’re so flavorful. Slivered almonds give this dish a nice crunch and they taste amazing when toasted to perfection from the warm oven heat!
I honestly don’t know what I like more about this salmon: the way it tastes or the way it looks. I’ve already made this recipe three times and I’m cooking it again this weekend for guests.
Have I mentioned how easy it is to make? Just a few ingredients and a little prep yields incredible results. 
Go ahead, dig in!
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Crispy Almond Salmon with Cranberry Quinoa
- Total Time: 22 minutes
- Yield: 4 servings 1x
Description
This crispy almond salmon with cranberry quinoa is a delightful spring dish, combining the crunch of toasted almonds with the tangy sweetness of cranberries and perfectly cooked salmon.
Ingredients
- 1 cup (240 ml) quinoa
- 1/4 cup (60 ml) sliced almonds
- 2 tbsp. finely chopped fresh parsley
- 2 tbsp. freshly squeezed orange juice
- 1/4 tsp. sea salt
- 1/4 tsp. freshly ground pepper
- 4 salmon fillets (6 oz each) (4 salmon fillets (170 g each))
- 1/2 cup (120 ml) dried cranberries
- 1 tbsp. olive oil
Instructions
- Preheat the oven to 400 degrees F. Line a shallow baking dish with parchment paper.
- Cook quinoa according to package directions. Once cooked, fluff with a fork and set aside.
- In a large mixing bowl, combine sliced almonds, finely chopped parsley, freshly squeezed orange juice, sea salt, and freshly ground pepper. Mix well to combine.
- Place the salmon fillets on the prepared baking dish. Brush each fillet with olive oil.
- Press the almond mixture onto the top of each salmon fillet, ensuring an even coating.
- Bake in the preheated oven for 10-12 minutes, or until the salmon is cooked through and the almonds are golden brown.
- While the salmon is baking, stir the dried cranberries into the cooked quinoa.
- Serve the salmon fillets over a bed of cranberry quinoa. Garnish with additional parsley if desired.
Notes
- For a more intense flavor, toast the almonds lightly before using.
- You can substitute dried cherries for cranberries if desired.
- This dish pairs well with a light green salad.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5 grams
- Sodium: 300 mg
- Fat: 20 grams
- Carbohydrates: 30 grams
- Fiber: 5 grams
- Protein: 35 grams
- Cholesterol: 70 mg
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Frequently Asked Questions
Should I toast the almonds before pressing them onto the salmon?
The notes say that toasting the almonds lightly before using intensifies their flavor. The recipe already gets great results without pre-toasting — the sliced almonds brown nicely in the 400°F oven during the 10–12-minute bake — but a quick pan toast beforehand adds extra nuttiness.
Can I substitute something for the dried cranberries in the quinoa?
Yes — the notes suggest dried cherries as a direct swap for the 1/2 cup dried cranberries. Both add a tart-sweet contrast to the quinoa that balances the savory almond-crusted salmon.
How do I store leftovers, and how long will they keep?
The notes specify storing leftovers in an airtight container in the refrigerator for up to 2 days. The almond crust softens once stored, so the dish is at its best eaten fresh from the oven.
Hi Amie
Thanks to your recipe I just had a very nice meal. And it wash earthy,quick, with easy clean up!
Thank you!
Sounds great! I will definitely try, although probably with halibut. Also, do you have chickpeas tossed in you quinoa?
Thanks Lisa; yes you can add in an optional can (15 oz.) chickpeas, drained to the quinoa mixture. Enjoy!