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.
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
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
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Nutrition
Serving: -1g | Calories: 241kcal | Protein: 34g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 75mg | Potassium: 833mg | Vitamin A: 68IU | Calcium: 20mg | Iron: 1mg
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