PREP TIME: 10 minutes

COOKING TIME: 20 minutes

MAKES 4 servings

Before we found out about the benefits of a LCHF diet, panko breadcrumb–crusted salmon was one of our favorite midweek dinners. This new and improved recipe uses the same concept of fresh salmon fillets with a crunchy, flavorful topping, but it replaces the panko crumbs with a mixture of almonds and Parmesan cheese. This is a fantastic quick dinner.


4 (6-oz/170-g) skin-on salmon fillets, ideally wild-caught

¼ teaspoon fine sea salt

¼ teaspoon freshly ground black pepper

¼ cup (60 ml) olive oil


1 cup (110 g) grated Parmesan cheese

½ cup (55 g) almond flour

½ cup (42 g) sliced or chopped raw almonds

1 teaspoon chopped fresh dill

1 egg white

Pinch of fine sea salt

Pinch of freshly ground black pepper


2 tablespoons unsalted butter

2 (8-oz/225-g) bunches broccolini, stalks trimmed

½ cup (120 ml) all-natural salted chicken stock

4 ounces (110 g) cherry tomatoes

Fine sea salt and freshly ground black pepper

Zest of ½ lemon, cut into thin strips, for garnish (optional)

  1. Preheat the oven to 400°F (205°C). Season the salmon fillets evenly with the salt and pepper, then place the fillets on a sheet pan.
  2. Mix all the ingredients for the Parmesan crust in a large mixing bowl until fully combined.
  3. Top each salmon fillet with the Parmesan crust mixture and press down lightly. Drizzle generously with the oil and place in the oven to bake for 20 minutes, or until opaque in the center.
  4. Meanwhile, prepare the broccolini: Place a large frying pan over medium-high heat. Melt the butter in the hot pan until frothy, then add the broccolini and stir-fry for 2 to 4 minutes.
  5. Add the chicken stock, cherry tomatoes, and a pinch each of salt and pepper, then cover the pan with a lid and cook for an additional 3 minutes.
  6. Remove the lid and continue to cook over high heat for about 5 minutes, until the liquid has evaporated and the broccolini is tender and glazed.
  7. Serve the cooked salmon over the broccolini. Garnish with lemon zest, if desired. Store any leftovers in the refrigerator for up to 3 days.