Basil Almond Crusted Salmon

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crusted salmon, Basil Almond Crusted Salmon

crusted salmon, Basil Almond Crusted Salmon

Basil Almond Crusted Salmon:

This Almond Crusted Salmon recipe This cucumber soup recipe is from my wife Angel, who loves to make food and home and body care recipes that support people’s journey to optimal health.  Check out my wife’s websiteinstagram and facebook page where she shares stories and pics about our life.  She also has a great YouTube channel you can check out as well.  You will love this recipe!

If you enjoy recipes like this, you may be interested in my advanced nutrition and recipe book the Keto Metabolic Breakthrough.

crusted salmon, Basil Almond Crusted Salmon

Basil Almond Crusted Salmon




Yield 2 Servings


2 (6 oz) wild-caught salmon fillets

¼ cup almonds

1 clove garlic

¼ cup grass-fed cheese, grated (optional)

¼ cup fresh basil

2 tbsp coconut oil

1 tsp lemon juice

Servings: 2

Prep Time:  10 mins

Cook Time:  15 mins


Step #1:  Pulse almonds, basil, garlic, coconut oil, lemon juice in mini food processor or blender.

Step #2:  Add more coconut oil/lemon juice to get the thickness of the ‘paste’ you are looking for.

Step #3:  Spread the mixture on top of the salmon fillets, sprinkle with cheese.

Step #4:  Bake at 400 degrees until done, about 15 minutes.

***Nutritional info does not include optional ingredients.***

***The nutrition info for this recipe is based on the linked ingredients above** 

Courses Dinner

Nutrition Facts

Serving Size 1 fillet

Amount Per Serving

Calories 503

% Daily Value

Total Fat 41 g


Total Carbohydrates 5 g


Dietary Fiber 2 g


Sugars 2 g

Protein 42 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

crusted salmon, Basil Almond Crusted Salmon

crusted salmon, Basil Almond Crusted Salmon

Dr Jockers Comments:

Wild-caught salmon is super rich in long-chain omega 3’s, EPA and DHA and the powerful anti-oxidant astaxanthin.  It is the astaxanthin that gives salmon their characteristic pink color.  The combination of astaxanthin and omega 3’s are what give salmon their super strength which enables them to swim upstream against the current and jump up to 10ft out of the water.

When we combine these super nutrients with the healthy coconut fats and antioxidants we find in basil, lemon juice and garlic we have a true superfood dish!  Grass-fed cheese has extraordinary health benefits and tastes amazing but if you are dairy sensitive, be sure to keep this out.

I typically add in extra coconut oil on the pan so it protects the salmon (or any other type of meat I am cooking) and I cook at a lower temperature.  This reduces the formation of heterocyclic amines and acrylamide which are both highly carcinogenic.

The extra coconut oil I cook with I simply drizzle on top of the finished salmon for extra flavor and good fats.  Without the extra coconut oil this is more of a high protein and moderate/high fat dish, we want to turn it into a high good fat, moderate protein, low-carb dish.  The extra fat improves satiety so you don’t crave sugar or more protein after dinner.

You can find some of the highest quality wild salmon from US Wellness Meats.

crusted salmon, Basil Almond Crusted Salmon

crusted salmon, Basil Almond Crusted Salmon

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Dr. Jockers

Dr David Jockers is passionate about seeing people reach their health potential in mind, body and spirit. He is the host of the popular “Dr Jockers Functional Nutrition” podcast and the author of the best selling books, “The Keto Metabolic Breakthrough” and “The Fasting Transformation.


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  1. Sounds good. The only thing missing is the serving size. How many 5oz Salmon filets is this supposed to be made for? Being single means I don’t want to make the whole recipe if it is to be for 4 servings.

  2. I am looking forward to trying this tonight! What “lower temp” do you recommend & how much longer does it take to cook? Thank you!

  3. It was DELICIOUS!! My hubby is good at judging done ness, thankfully, or I would have treated it more like a white fish and overcook it. He said salmon makes good sushi so ours was pretty rare; very tender and yummy. Thank you for the wonderful recipe! We know the person who catches the fish in Alaska, so very trustworthy.

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