Almond-Crusted Salmon with Rosemary Parsnip Wedges
Salmon is topped with a crunchy maple-almond crust, making it seriously addictive. It pairs well with sweet and mildly seasoned parsnip wedges.
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- 2 lb parsnips (about 8 medium), cut into 3-inch wedges
- 3 cloves garlic, minced, divided
- 3 tbsp avocado oil
- 2 tbsp Dijon mustard, divided (TRY: Woodstock Organic Dijon Mustard)
- 2 tsp minced fresh rosemary
- ½ tsp ground cumin (TRY: Simply Organic Ground Cumin)
- ½ tsp each sea salt and ground black pepper, divided (TRY: Simply Organic Ground Black Pepper)
- ¾ cup finely chopped almonds
- 3 tbsp pure maple syrup
- 4 4-oz salmon fillets, skin on, patted dry
1. Preheat oven to 425°F. Place parsnips on a large parchment- lined sheet and toss with one-half of garlic, oil, one-half of mustard, rosemary, cumin and one-half of each salt and pepper. Roast for 20 minutes, flipping halfway, until golden.
2. Meanwhile, combine chopped almonds, maple syrup and remaining one-half of garlic.
3. Place salmon on a greased or parchment-lined baking sheet, skin side down, and season with remaining one-half each salt and pepper. Spread remaining mustard over salmon fillets and top with almond mixture. Bake for 15 minutes, until cooked through.
Note: If following our Meal Plan, refrigerate salmon and parsnips and reheat when called for.
- Serving Size ¼ of recipe
- Calories 534
- Carbohydrate Content 50 g
- Cholesterol Content 53 mg
- Fat Content 25 g
- Fiber Content 12 g
- Protein Content 30 g
- Saturated Fat Content 3 g
- Sodium Content 495 mg
- Sugar Content 19 g
- Monounsaturated Fat Content 15 g
- Polyunsaturated Fat Content 5 g