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

Units Scale

1 cup quinoa
1/4 cup 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 ounces each)
1/2 cup 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