Almond crusted salmon with made with wasabi soy almonds and a side of sesame chili roasted broccoli. 30 minutes and super healthy!
I don’t follow a keto diet, or know a whole lot about it, but I’m pretty sure this is the perfect example of a keto recipe. Between the salmon, the almonds, and the sesame oil, this recipe is LOADED with healthy fats. I use wasabi soy almonds because they are my favorite kind (although the sriracha is a close second), and because the flavor really compliments the salmon. They bring so much taste and texture to this dish! And don’t forget the broccoli. This broccoli is by no means boring. It’s roasted with sesame oil and sambal oelek (fresh ground chili paste), and it’s a total standout.
This is truly one of the easiest recipes I’ve ever posted. It only takes about 25 minutes to make, and it’s such a healthy weeknight meal!
- Start by prepping your broccoli. Cut off the stem and trim off the florets, then place them on a baking sheet. Combine sesame oil and your chili paste in a small bowl and pour over the broccoli.
- Put the broccoli in the oven for 8 minutes. While it cooks, prep your salmon.
- Use your food processor to pulse your almonds until they resemble a crumb texture, like below.
- Coat your salmon with sesame oil and press the almond crumbs onto your filet, until they are evenly coating the top. The size of your salmon will determine how many almonds you need. I use half a can and make sure the salmon is totally covered, but that the crust is not too thick.
- Add your salmon to the baking sheet and cook for another 12 minutes. That’s it!
- Head of broccoli
- 2½ tbsp sesame oil (divided)
- ½ tbsp sambal oelek (fresh ground chili paste)
- .75-1 lb salmon filet
- 3 oz. (half a can) of wasabi soy almonds
- Start by preheating your oven to 400 degress and greasing a baking sheet.
- Prep the broccoli by cutting off the stem and trimming the florets.
- Place the broccoli on the baking sheet. Combine 1½ tbsps of the sesame oil with the sambal oelek and pour over the broccoli.
- Roast for 8 minutes.
- While the broccoli is roasting, use a food processor to chop your almonds. (If you don't have a food processor you can try using a rolling pin and a ziploc bag, but I have not tried this method.) Pulse until your almonds resemble fine crumbs.
- Coat the top of your salmon with the remaining tbsp of sesame oil and press your almond crumbs onto the filet. The amount you ned will depend on how big the surface area of your salmon is. Cover the entire top of the salmon without making the crust too thick.
- When the broccoli timer goes off. Remove the sheet from the oven, add the salmon to the sheet, and continue baking for another 12 minutes.
- Serve immediately when done.