A light and delicious dinner of Almond Encrusted Lemon Salmon is followed by some decadently delicious, yet dairy-free and gluten-free, Strawberry Cashew Pudding Cups!
Ingredients
Almond-Encrusted Lemon Salmon
- 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
Strawberry Cashew Pudding Cups
- 1 cup unsalted cashews soaked in coconut milk overnight
- 12-13 ripe strawberries
- ¼ cup full fat coconut milk
- 1 Tbsp coconut oil
- 1 tsp vanilla extract
- 2-3 Tbsps of your choice of sweetener
- Pinch of salt
Instructions
Almond-Encrusted Lemon Salmon
- Add olive oil to a cast iron skillet over a low-medium flame
- Add lemon slices to skillet and sauté a couple of minutes, flip and sauté on other side as well
- Meanwhile, squeeze the lemon juice over the salmon, season with salt and pepper
- Turn oven to broil and let preheat
- Then place salmon fillets skin side down in skillet with lemon slices and sauté about 3 minutes.
- Flip and sauté 3 minutes – at this point, when the skin is facing up, you can easily peel it off if desired.
- 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
- Garnish with parsley and enjoy with steamed broccoli
Strawberry Cashew Pudding Cups
- Drain the cashews and place them in a blender
- Rinse off the strawberries, dry them well, remove the stems of 8-9 of them and place these 8 or 9 strawberries in the blender as well
- Add in the coconut milk, the coconut oil, vanilla, sweetener and salt
- Blend well
- Spoon into small/mini bowls and chill for 3 hours at least
- Garnish with strawberry jam glazed strawberries and enjoy
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