Nut Crusted Salmon

This nutrient dense, delicious recipe is also good brain food.

Salmon is rich in Omega-3 essential fatty acids that

  • help build brain cells
  • fight inflammation in the brain and
  • increase production of brain growth hormones that give your brain the ability to grow and change

Nuts have a mix of protein, healthy fats and slow-burning carbohydrates. They’re also rich in fiber, zinc, iron and essential vitamins.

You can add veggies tossed with olive oil, sea salt and minced garlic to roast with the salmon. Some of my favorites are:

  • asparagus
  • green beans
  • broccoli

Leftovers make a filling second meal.

  • Toss roasted salmon and veggies with greens, add rainbow vegges (carrots, bell peppers, tomatoes, etc)
  • Add to a grain bowl, mix in additional veggies and drizzle with balsamic vinaigrette or pesto
  • Make a wrap with pesto and greens
Nut Crusted Salmon
Print Recipe
Servings
4 servings
Servings
4 servings
Nut Crusted Salmon
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Adjust servings: servings
Units:
Instructions
  1. Preheat oven to 375 degrees. Brush a baking pans with olive oil. Place salmon in center of pan of pan. Dust with salt and pepper
  2. In a small bowl mix Dijon, honey (and red pepper if using it). Brush evenly over top of salmon.
  3. With a spoon carefully spread chopped nuts over salmon, gently pressing to stick.
  4. Please in center of oven and bake 15 minutes or until center is barely cooked through. It will continue to cook a couple of minutes after removing it from the oven. Let it rest 5 minutes before serving.
Share this Recipe

Roasted Salmon with Tomato Olive Salsa

Something magical happens with this combination of tomato, black olives and basil. The flavors fuse with such harmony it makes every bite a feast for the tastebuds.

For a long time I didn’t bother seeding the tomatoes, but the salsa was so runny I finally did and discovered it is really worth it. Simply scoop seeds out with a spoon (I mix the seeds into salad dressing to put them to good use). Removing the seeds makes the salsa more chunky and prevents it from becoming too runny.

The basil is heavenly in this dish, but the salsa is also quite tasty with parsley or cilantro which what I usually have.

I like to serve this with CMF Rice or CMF Quinua usually adding toasted, chopped walnuts for crunch and that extra nutrient boost. Add an arugula (or mixed green salad) tossed with peas or with blueberries, a couple of sliced green onions with CMF Basic Salad Dressing and dinner is complete.

Make this menu for dinner guests, adding an appetizer and dessert, both of which can be made the day before:

Get an extra meal out of it, lunch or another dinner later in the week:

  • Chop up the salmon and toss with leftover tomato olive salsa, arugula and leftover rice for a one-dish salad lunch (or dinner)
  • Spread plain Greek yogurt on a wrap, place salmon, tomato olive salsa and greens and roll it up. Add leftover grains or white beans to make it a more robust meal.

 

Salmon with Tomato Olive Salsa
Print Recipe
Servings
4 servings
Servings
4 servings
Salmon with Tomato Olive Salsa
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Adjust servings: servings
Units:
Instructions
  1. Preheat oven to 400. Chop tomatoes, olives, basil, onion.
  2. Combine tomatoes, 2 tablespoons oil, olives, basil, capers, garlic, and onion in medium bowl; stir to blend.
  3. Season with with salt and pepper to taste.
  4. Drizzle lemon juice on salmon; sprinkle with salt and pepper. Bake in preheated oven for 10 -12 minutes until begins to flake. Remove from oven.
  5. Let salmon rest a couple of minutes. Cut into serving portions and transfer to plates. Top with salsa.
Recipe Notes

Modified from Epicurious:Grilled Salmon with-Tomato Olive Salsa

Share this Recipe