Alert Header goes here

Rutland Regional Medical Center

Be sure the class of "ShowPanel" is added to the div of "AlertPanel" or the panel will not show.

An image can be added. Be sure to add the class of "Left" or "Right" if the text should flow around it.

Lorem ipsum dolor sit amet, consectetur adipisicing elit. Itaque hic eos quasi nisi adipisci voluptas maxime placeat atque fugiat doloremque sint modi necessitatibus ea impedit laborum, distinctio, totam, quo nihil.

Skip to Content

Almond Crusted Salmon with Side Salad

  • DiabeticSalmon and salad
  • Gluten Free
  • Heart Healthy

Almond crusted salmon is a quick dinner that you can make in about 30 minutes. This healthy fish recipe is easy and delicious.


  • 2 salmon fillets, about 4 oz each (1 1/2” thick)
  • 1 tsp olive oil
  • 1/4 cup unsalted sliced blanched almonds
  • 1 tsp chopped fresh oregano or 1/2 tsp dried
  • 2 garlic cloves, minced
  • 1 tsp chopped fresh parsley
  • 2 Tbsp fresh lemon juice
  • 1/8 tsp salt
  • Black pepper to taste
  • 2 cups frisée
  • 1 cup green beans, trimmed and blanched
  • 1 Tbsp low fat plain Greek yogurt (gluten free if needed)
  • 1 1/2 Tbsp olive oil
  • 2 Tbsp dried cranberries
  • 1 Tbsp fresh lemon juice
  • 1/8 tsp salt
  • Black pepper to taste


Preheat oven to 400°.

Wash and pat salmon dry. With a piece of foil, make a square, lifting the sides to create a ridge on all sides. Lightly coat the foil with nonstick cooking spray. Arrange the salmon on the foil.

In a small bowl, combine almonds, oil, oregano, garlic, parsley, lemon juice, salt and pepper.

Top the salmon with the almond mixture, covering the top and all edges. Bake the salmon for 8 minutes. Remove from the oven and let the salmon rest for at least 5 minutes at room temperature.

Meanwhile, make the salad. In a bowl, toss all the salad ingredients.

Serve the salmon with the salad. Drizzle salmon with additional fresh lemon juice, if desired.

Nutrition Facts
Serving size: 4 oz salmon 1 1/2 cups salad

Per Serving:
Calories: 472 Fat: 33g Saturated Fat: 3g Cholesterol: 66mg Sodium: 216mg Carbohydrates: 16g Fiber: 4g Protein: 26g

Yield: 2 Servings

Copyright 2015 © Baldwin Publishing, Inc. All rights reserved. 

Health eCooking® is a registered trademark of Baldwin Publishing, Inc. Cook eKitchen™ is a designated trademark of Baldwin Publishing, Inc. Any duplication or distribution of the information contained herein without the express approval of Baldwin Publishing, Inc. is strictly prohibited.

No information provided by Baldwin Publishing, Inc. in any article or in any Health eCooking® video, recipe, article and/or other Health eCooking product or service is a substitute for medical advice or treatment for any medical condition. Baldwin Publishing, Inc. strongly suggests that you use this information in consultation with your doctor or other health professional. Use or viewing of any Baldwin Publishing, Inc. article or any Health eCooking® video, recipe, article and/or other Health eCooking product or service signifies your understanding and agreement to the disclaimer and acceptance of these terms of use.

RUTLAND REGIONAL MEDICAL CENTER160 Allen Street, Rutland, VT 05701802.775.7111

© 2020 Rutland Medical Center