Olive & Almond Baked Salmon

Olive & Almond Baked Salmon

here’s what you’ll need

  • salmon (think ~1/2 pound per person)
  • almond flour
  • olives
  • shallots–use as many as you like: think about how many you’d want to eat and multiply that by the # of people you’re making this for. Or as many fit in your baking dish.
  • cherry tomatoes–same goes for these guys
  • lemon–1 is prob enough, unless you want extra for serving

here’s what you’ll do

  1. Mise it out: Gather all your ingredients. Preheat your oven to 375F. Peel, trim, and halve all the shallots and pop in your baking dish with the tomatoes. Drizzle with olive oil, season with salt & pep and pop in the oven.
  2. While the veggies are getting a head start, make your crust. It’s visual–trust yourself. You can always make more. Start with about 4 spoonfuls of almond meal. Then take your olives and roughly chop up (or as fine as you want!) then mix.
  3. Spread in a thin even layer on top of your salmon. Make a little more of your mix if you need it.
  4. Pull the veggies out of the oven & lay the salmon on top of it. Add lemon & some pepper on top if you like and pop in the oven until done. What’s done? Let me break it down:
  5. All told it’ll be in the oven about 25 mins, but I’m not sticking to that time. Use your sense of smell and notice when it’s beautifully fragrant in your kitchen/house. Then pull it out the oven and use your sense of sight. Does the flesh look an opaque pink color? You can lightly flake it away (also using touch) to see if the color is opaque through out. Touch: poke it lightly: is the flesh firm & springs back? Then it’s done! Enjoy!

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