Ingredients
- 2 cups Diamond of California® Whole Almonds, ground
- 1/2 tsp cumin powder
- 1 tsp salt
- 1 tbsp parsley, chiffonade
- 1 each lemon, zest only
- 2 tbsp tarragon dijon mustard
- 2 tbsp extra virgin olive oil
- 4 salmon filets (6 ounces each)
- lemon wedges, for serving
The Steps
- Preheat the oven to 450 degrees. Line a baking pan with foil and spray lightly with nonstick cooking spray.
- In a small bowl, combine ground almonds, cumin powder, lemon zest, salt, parsley and olive oil.
- Place the salmon fillets on the prepared baking sheet. Take ½ Tbl. tarragon dijon and spread over top of each filet. Then divide the almond mixture between the 4 fillets. Lightly press the breading into the fish.
- Bake until desired doneness, 8-10 minutes. Serve with lemon wedges.
RECIPE CONTRIBUTED BY CHEF KRISTEN BERLANGERO