Healthy, Flavorful, and Perfect for Your Wellness Goals
Are you ready to transform your salad game with a restaurant-quality dish that’s packed with nutrients and bold flavors? This Almond and Pine Nut Crusted Salmon Salad checks all the boxes: it’s healthy, delicious, and perfect for meal prep or a satisfying weeknight dinner. Pan-seared salmon with a crispy almond crust sits atop a bed of nutrient-dense greens, creamy avocado, fluffy quinoa, sweet dried cranberries, and crunchy radishes. The homemade vinaigrette ties it all together in a refreshing, tangy bow. Don’t let all the ingredients intimidate you! This is easy to make and will soon become one of your new favorite salmon dishes. 🙂
Why You’ll Love This Recipe
- Packed with Protein and Omega-3s: The salmon delivers heart-healthy fats and high-quality protein.
- Vibrant and Nutritious: Kale, arugula, and shaved Brussels sprouts add fiber, vitamins, and antioxidants.
- Quick and Easy: Despite its gourmet appeal, this dish is ready in under an hour!
Let’s dive into the recipe!
Step-by-Step Instructions
1. Prep the Almond and Pine Nut Crust
In a shallow dish, mix the finely chopped almonds, pine nuts, panko breadcrumbs (if using), Parmesan cheese, smoked paprika, garlic powder, salt, and pepper.
2. Coat the Salmon
Pat the salmon fillets dry with a paper towel to help the coating stick. Dip each fillet in the beaten egg, then press it firmly into the almond mixture to coat evenly on all sides.
3. Pan-Sear the Salmon
Heat the olive oil in a large skillet over medium heat. Add the salmon fillets, cooking for about 4-5 minutes on each side until the crust is golden brown and the salmon is cooked through. Remove from the pan and set aside.
4. Assemble the Salad Base
In a large salad bowl, combine kale, shaved Brussels sprouts, and arugula. Add the cooked quinoa, avocado slices, cranberries, pine nuts and radishes.
5. Make the Vinaigrette
Whisk together olive oil, apple cider vinegar, Dijon mustard, honey, garlic, salt, and pepper in a small bowl. Taste and adjust the seasoning as needed.
6. Bring It All Together
Toss the salad with the vinaigrette until evenly coated. Divide the salad among four plates and top each serving with a crispy almond and pine nut crusted salmon fillet.
Tips for Success
- Use Fresh Greens: Massage the kale with a little olive oil to soften it and reduce bitterness.
- Customize the Toppings: Feel free to swap cranberries for pomegranate seeds or radishes for shredded carrots.
- Make It Dairy-Free: Skip the Parmesan or replace it with nutritional yeast for some added B-vitamins and protein.
Health Benefits of Almond and Pine Nut Crusted Salmon Salad
This salad isn’t just pretty—it’s also incredibly good for you:
- Salmon: A rich source of omega-3 fatty acids, which support brain health and reduce inflammation.
- Kale and Brussels Sprouts: Powerhouse greens full of vitamins A, C, and K.
- Quinoa: A complete plant-based protein that adds texture and keeps you fuller longer.
- Avocado: Packed with healthy monounsaturated fats for glowing skin and heart health.
- Pine Nuts: Add an extra boost of magnesium, heart-healthy fats, and a delicious buttery crunch that perfectly complements the salmon.
Almond and Pine Nut Crusted Salmon Salad
Equipment
- 1 Large Skillet
- 2 Mixing Bowls
Ingredients
For the Salmon:
- 4 (6-ounce) salmon fillets, skin removed
- 1/4 cup almonds, finely chopped or ground into crumbs
- 1/4 cup pine nuts, finely chopped or ground into crumbs
- 1/4 cup panko breadcrumbs (optional for extra crunch)
- 2 tbsp grated Parmesan cheese (optional)
- 1 large egg, beaten
- 1/4 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil (for pan-searing)
For the Salad Base:
- 3 cups kale, chopped
- 2 cups shaved Brussels sprouts
- 2 cups arugula
- 1/2 cup cooked quinoa
- 1 avocado, sliced
- 1/4 cup dried cranberries (unsweetened, if possible)
- 1/4 cup thinly sliced radishes
For the Vinaigrette:
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tbsp honey (or maple syrup for vegan option)
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
Prep the Almond Crust
- In a shallow dish, mix the finely chopped almonds and pine nuts, panko breadcrumbs (if using), Parmesan cheese, smoked paprika, garlic powder, salt, and pepper.
Coat the Salmon
- Pat the salmon fillets dry with a paper towel to help the coating stick. Dip each fillet in the beaten egg, then press it firmly into the almond mixture to coat evenly on all sides.
Pan-Sear the Salmon
- Heat the olive oil in a large skillet over medium heat. Add the salmon fillets, cooking for about 4-5 minutes on each side until the crust is golden brown and the salmon is cooked through. Remove from the pan and set aside.
Assemble the Salad Base
- In a large salad bowl, combine kale, shaved Brussels sprouts, and arugula. Add the cooked quinoa, avocado slices, cranberries, and radishes.
Make the Vinaigrette
- Whisk together olive oil, apple cider vinegar, Dijon mustard, honey, garlic, salt, and pepper in a small bowl. Taste and adjust the seasoning as needed.
Bring It All Together
- Toss the salad with the vinaigrette until evenly coated. Divide the salad among four plates and top each serving with a crispy almond-crusted salmon fillet.
Notes
Servings and Nutritional Info
This recipe serves 4. Per Serving:- Calories: 470
- Protein: 34g
- Fat: 28g
- Carbs: 23g
- Fiber: 7g
This Healthy Almond and Pine Nut Crusted Salmon Salad will quickly become a favorite in your recipe rotation. It’s indulgent enough to impress dinner guests and nutritious enough to keep you on track with your health goals. Plus, it’s a great way to elevate your salad game with minimal effort.
Let me know how yours turns out! Snap a photo, tag me on Instagram, and share your thoughts in the comments below. Here’s to deliciously healthy living! 💚
