Craving that satisfying crunch but sticking to a low-carb lifestyle? I’ve got you! This Almond-Parmesan Crusted Salmon is a brilliant, keto-friendly twist on a classic panko-crusted dish I used to adore. We’re swapping breadcrumbs for a rich, savory blend of Parmesan and almonds, creating an unbelievably delicious crust that keeps the salmon fillets perfectly moist and flaky. Paired with buttery, braised broccolini and bright cherry tomatoes, this is a restaurant-quality meal you can whip up on a weeknight. It’s fast, flavorful, and guaranteed to become a new favorite.
Ingredients
• For the Almond-Parmesan Salmon
• 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
• For the Braised Broccolini
• 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, to taste
• Zest of ½ lemon, cut into thin strips, for garnish (optional)
Instructions
1. Prep the Oven and Salmon: Preheat your oven to 400°F / 205°C. Pat the salmon fillets dry, season them evenly with salt and pepper, and place them on a baking sheet.
2. Mix the Crust: In a mixing bowl, combine all the for the Parmesan crust: grated Parmesan, almond flour, sliced almonds, dill, egg white, and a pinch of salt and pepper. Mix until fully combined.
3. Top and Bake the Salmon: Divide the Parmesan mixture evenly among the four salmon fillets, pressing it down lightly to form a crust. Drizzle generously with olive oil and bake for 20 minutes, or until the crust is golden brown and the salmon is opaque in the center.
4. Sauté the Broccolini: While the salmon bakes, melt the butter in a large frying pan over medium-high heat. Once frothy, add the broccolini and stir-fry for 2 to 4 minutes until bright green.
5. Braise the Vegetables: Add the chicken stock, cherry tomatoes, and a pinch each of salt and pepper to the pan. Cover with a lid and cook for 3 minutes to steam the broccolini.
6. Create the Glaze: Remove the lid and increase the heat to high. Continue to cook for about 5 minutes, allowing the liquid to evaporate and create a delicious glaze over the tender broccolini.
7. Serve and Garnish: Serve the hot Parmesan-crusted salmon over a bed of the braised broccolini. Garnish with fresh lemon zest, if desired. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutritional Information
• Servings: 4
• Calories: 855 kcal
• Protein: 52 g
• Fat: 68 g
• Net Carbohydrates: 7 g
Pro Tips
• For the best flavor and texture, use a wedge of Parmesan and grate it yourself. Pre-shredded cheese often contains anti-caking agents that prevent it from melting as smoothly.
• Ensure the salmon fillets are patted completely dry with a paper towel before seasoning. This helps the crust adhere better and promotes a crispier skin.
• Don’t overcrowd the pan when cooking the broccolini. Use a large skillet to ensure it sears and glazes properly rather than just steaming.
• The almond-parmesan crust mixture can be made up to 2 days in advance and stored in an airtight container in the refrigerator. This makes weeknight prep even faster!
FAQ
Q: Is this crusted salmon recipe keto-friendly
A: Absolutely! This recipe is specifically designed for a low-carb and keto lifestyle. It uses a blend of almond flour, almonds, and Parmesan cheese for the crust instead of traditional breadcrumbs, resulting in only 7 grams of net carbohydrates per serving.
Q: How do I get the almond-parmesan crust to stick to the salmon
A: For the best results, pat the salmon fillets completely dry with a paper towel before seasoning. The crust mixture also contains an egg white, which acts as a natural binder to help it adhere to the fish during baking.
Q: Can I prepare any part of this recipe ahead of time
A: Yes, to make weeknight cooking even faster, you can prepare the almond-parmesan crust mixture up to 2 days in advance. Simply store it in an airtight container in the refrigerator until you’re ready to bake the salmon.
Q: What can I substitute for broccolini
A: If you don’t have broccolini, other sturdy green vegetables like asparagus spears or green beans would be excellent substitutes. You can cook them using the same sauté and braise method described in the recipe.
