Baked wild salmon with lemon, parsley and almonds

July 09, 2016

The simple marinade keeps the salmon moist while the almond flakes give it a sweetish, pleasant bit of crunch. Serve with a nice light salad, leafy vegetables, roast potatoes or a simple side dish of petits pois (heated only, as they lose their sweetness when boiled).

1 medium size wild salmon fillet

4 tablespoons finely chopped fresh parsley

3 tablespoons lemon juice

3/4 teaspoon sea salt

3/4 teaspoon ground white pepper

1/2 cup almond flakes

4 tablespoons olive oil

To make the marinade combine the parsley, lemon juice, seasoning and 2 tablespoons of the oil. Place the salmon in an oven dish (skin side down), cover the entire top of the fish with the marinade and...
See the full directions on my site

Nutritions

Calories
347

Sodium
967mg
40% DV

Fat
26g
40% DV

Protein
4g
8% DV

Carbs
26g
8% DV

Fiber
4g
16% DV