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Gluten-Free

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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Servings
4
Prep Time
20 min
Duration
35 min

Ingredients

Preparation

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.

Nutrition Information

  • 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