Baked Rosemary, Almond and Flax Seed Encrusted Salmon with French Walnut Vinagrette
Very nice crunchy earthy way to prepare salmon..the french walnut vinagrette over top makes the dish! Also made the vinagrette for salads too..yum! :hungry
Baked Rosemary, Almond and Flax Seed Encrusted Salmon with French Walnut Vinagrette
Very nice crunchy earthy way to prepare salmon..the french walnut vinagrette over top makes the dish! Also made the vinagrette for salads too..yum! :hungry
Open in Cookpad AppSteps
- 1
Preheat oven to 400 °.
- 2
Soak salmon fillets flesh side down in a small dish with white wine and olive oil for 30 minutes.
- 3
Line a baking sheet with parchment paper and spray with nonstick cooking spray for easier cleanup.
- 4
In a food processor, mix all ingredients for the crust. Pulse until well combined and coarsely ground. Transfer the crumbs to a large shallow bowl for coating.
- 5
Roll the flesh side of the marinated salmon and the sides into the crust crumbs. Set coated salmon crusted side up on the baking sheet.
- 6
Bake salmon for 20 to 25 minutes or until salmon easily flakes.
- 7
While salmon is cooking, mix all vinagrette ingredients and refrigerate until ready to serve.
- 8
When done, plate and spoon walnut vinagrette over top of salmon. Serve with your favorite sides.
Cooksnaps
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