Almond-Encrusted Lemon Salmon
In this light and delicious 3-ingredient dinner of Almond-Crusted Lemon Salmon, salmon is sautéed with caramelized lemon and broiled with a crunchy almond crust. This is a tasty dish that is gluten-free, dairy-free, and keto.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lemon sliced and juice of half a lemon
- 2 salmon fillets ((can leave skin on or remove))
- 1 Tbsp Bob’s Red Mill Almond Meal
- Salt and pepper to taste
- Broccoli steamed
- Olive oil
Instructions
- 1
Almond-Encrusted Lemon Salmon
- 2
Add olive oil to a cast iron skillet over a low-medium flame
- 3
Add lemon slices to skillet and sauté a couple of minutes, flip and sauté on other side as well
- 4
Meanwhile, squeeze the lemon juice over the salmon, season with salt and pepper
- 5
Turn oven to broil and let preheat
- 6
Then place salmon fillets skin side down in skillet with lemon slices and sauté about 3 minutes.
- 7
Flip and sauté 3 minutes – at this point, when the skin is facing up, you can easily peel it off if desired.
- 8
Flip the salmon fillets around again, sprinkle on the almond meal, season with a pinch of salt and pepper and broil for 4-5 minutes or till almond crust is golden
- 9
Garnish with parsley and enjoy with steamed broccoli