Almond & Parmesan Crusted Baked Salmon 

I used to make panko breadcrumb crusted salmon in the days before I found out about the benefits of a LCHF diet and it was one of my favorite, quick mid-week go to dinners.  This recipe uses the same concept of topping fresh salmon fillets with a crunchy flavorsome topping using a mixture of almonds and parmesan cheese instead of breadcrumbs.  This recipe is a real winner and packed full of flavor and ready in a flash.

BEST LOW CARB KETO  almond and parmesan crusted baked salmon.jpg
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makes: 4 servings

prep time: 10 minutes

cooking time: 20 minutes



For the parmesan crust
1 cup (110g) shredded parmesan
½ cup (55g) almond flour
1 teaspoon chopped dill
½ cup (42g) sliced almonds
1 egg white
Sea salt and freshly ground black pepper to taste

For the Salmon
4x6ounce (170g) salmon fillets
4 tablespoons olive oil

For the Braised broccolini
2x8 ounce (225g) bunches of broccolini (stalks trimmed)
½ cup (120ml) chicken stock
¼ (30g) stick of butter
4 ounces (110g) cherry tomatoes
Sea salt and freshly ground black pepper to taste



1. Preheat oven to 400F/200C 

2. Season each salmon fillet with salt and pepper and then place onto baking tray.

3. Mix together all the ingredients in the parmesan mix in a large mixing bowl until fully combined. 

4. Top each salmon fillet with the parmesan almond mixture and press down lightly. Drizzle generously with olive oil and place into oven to bake for 20 minutes. 

5. While the salmon is cooking prepare the broccolini. Begin by placing a large frying pan onto a medium high heat. Once hot, add butter, once melted and frothing add prepared broccolini and stir fry for two to four minutes. 

6. Add chicken stock, cherry tomatoes and seasoning then cover with a lid. Cook for an additional three minutes. 

7. Remove lid and continue to cook on a high heat for approximately 5 minutes until the liquid has evaporated and broccolini is tender and glazed.  

8. Serve cooked salmon over the broccolini and enjoy!