Maple Baked Salmon with Chopped Almonds
- 4 servings
Developed for the Almond Board of California by Award-Winning Author Liz Pearson.
The delectable flavour of baked salmon marinated with sweet maple dressing makes this dish taste so good it will definitely become a mealtime staple. The almonds are a great source of fibre and magnesium, while the salmon provides an excellent dose of healthy, omega-3 fats.
Courtesy of the Almond Board of California
- 4 skinless, salmon fillets, each fillet about 3 oz (85 g)
- ½ cup (125 mL) almonds, chopped coarsely
- ¼ cup (50 mL) maple syrup
- ¼ cup (50 mL) orange juice
- 2 tbsp (30 mL) fresh, lemon juice
- 2 tbsp (30 mL) light, soy sauce
- 2 cloves garlic, crushed
Per serving of 1 salmon fillet:
- calories: 260 kcals,
- cholesterol: 54 mg,
- total fat: 15 g,
- fibre: 1.1 g,
- saturated fat: 2.4 g,
- calcium: 45 mg,
- monounsaturated Fat: 6.6 g,
- magnesium: 54 mg,
- polyunsaturated fat: 4.8 g,
- sodium: 187 mg,
- carbohydrate: 11 g,
- potassium: 446 mg,
- protein: 21 g,
- vitamin E: 2.3 mg.
*total alpha-tocopherol equivalents
Preheat the oven to 425 F (220 C). Line an 8-inch (2 L) square baking pan with parchment paper.
Place the four salmon fillets in pan leaving ½ inch (1 cm) between pieces.
Chop the almonds by hand or use a hand held blender (it only takes a few seconds to pulse with a hand held blender). Distribute the chopped almonds evenly on top of the fillets.
In a small bowl, mix together the maple syrup, orange juice, lemon juice, soy sauce and crushed garlic. Use a spoon to gently baste the marinade over top of each fillet.
Bake salmon for about 15 to 20 minutes or until fish is just done. While the fish is baking, baste top with marinade at least once or twice. When cooked, lift fish from pan and discard remaining sauce.
Serve with brown rice and a green salad or vegetables.