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 website and facebook page where she shares stories and pics about our life. We know that you will LOVE this basil almond crusted salmon recipe!
Basil Almond Crusted Salmon
Yield 2 servings
2 (6oz) Wild-caught salmon fillets
¼ cup of almonds
1 clove garlic
¼ cup of grass-fed cheese (grated - optional)
¼ cup of fresh basil
2 tbsps of coconut oil
1 tsp of lemon juice
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 #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**
Serving Size 1 fillet
Amount Per Serving
% 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.
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 anti-oxidants 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