Baked Rosemary, Almond and Flax Seed Encrusted Salm

Name: Baked Rosemary, Almond and Flax Seed Encrusted Salmon with French Walnut Vinagrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 fresh salmon fillets, washed and patted dry.; 1 cup white wine; 1/2 cup olive oil; 1 *Crust*; 1/4 cup whole flax seeds; 1/4 cup sliced almonds; 2 fresh rosemary sprigs; 1 tbsp fresh thyme; 1 *French Walnut Vinagrette*; 4 tbsp walnut oil; 1 tbsp balsamic vinegar; 1 tsp dijon mustard; 1/4 tsp garlic powder; 1/4 tsp white pepper; 1 dash salt & pepper to taste

Servings: persons

2 fresh salmon fillets, washed and patted dry.
1 cup white wine
1/2 cup olive oil
1 *Crust*
1/4 cup whole flax seeds
1/4 cup sliced almonds
2 fresh rosemary sprigs
1 tbsp fresh thyme
1 *French Walnut Vinagrette*
4 tbsp walnut oil
1 tbsp balsamic vinegar
1 tsp dijon mustard
1/4 tsp garlic powder
1/4 tsp white pepper
1 dash salt & pepper to taste

1
Preheat oven to 400 .
2
Soak salmon fillets flesh side down in a small dish with white wine and olive oil for 30 minutes.
3
Line a baking sheet with parchment paper and spray with nonstick cooking spray for easier cleanup.
4
In a food processor, mix all ingredients for the crust.
5
Pulse until well combined and coarsely ground.
6
Transfer the crumbs to a large shallow bowl for coating.
7
Roll the flesh side of the marinated salmon and the sides into the crust crumbs.
8
Set coated salmon crusted side up on the baking sheet.
9
Bake salmon for 20 to 25 minutes or until salmon easily flakes.
10
While salmon is cooking, mix all vinagrette ingredients and refrigerate until ready to serve.
11
When done, plate and spoon walnut vinagrette over top of salmon.
12
Serve with your favorite sides.

842

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 fresh salmon fillets, washed and patted dry., 1 cup white wine, 1/2 cup olive oil, 1 *Crust*, and more.

Yes, Baked Rosemary, Almond and Flax Seed Encrusted Salmon with French Walnut Vinagrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Rosemary, Almond and Flax Seed Encrusted Salmon with French Walnut Vinagrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions