Rosemary Almond Encrusted Salmon


Hold onto your hats, kids; this one is a doozy! It’s one of the easiest and most satisfying main dishes I’ve made in awhile, and I hope you enjoy it too!

Rosemary Almond Encrusted Salmon

Ingredients (Serves 4)


Preheat the over to 375 degrees.

Chop the almonds using a food processor or knife. Lay the salmon on a baking sheet lined with tin foil and spread the horseradish sauce evenly over the top. Sprinkle the parmesan, then almonds on top of the salmon.
Fold the tin foil over the salmon to create a pouch, then bake for 5-7 min. Unfold the foil and let the salmon continue to bake for another 3-4 minutes, allowing the cheese and almonds to crisp.

Remove the salmon just as the sides are changing from raw pink to cooked and let rest for 2-3 minutes. The salmon will continue to cook once it’s out of the oven, so make sure to take it out early enough to prevent drying.

Serve over rice pilaf or roasted veggies and dinner’s up!


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