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Of course. Trout or arctic char work well here. Just adjust the cook time based on thickness.
A Healthy, High Protein Dinner Recipe with Crunch and Freshness
This almond-crusted salmon salad is one of our favorite quick weeknight meals when we want something crisp, fresh, and satisfying. The toasted almonds give it a golden, crunchy topping full of heart-healthy fats, while the salmon adds rich flavor and over 25 grams of protein per serving, making it a strong fit for anyone following a GLP-1 meal plan or managing blood sugar. It’s also a naturally gluten free salmon recipe because it is crusted with almonds instead of being coated with breadcrumbs. The lemony salad on the side brings volume without excess calories, combining frisée, green beans, dried cranberries, and a light and creamy Greek yogurt dressing for texture and balance. With only 216mg sodium, 4g fiber, and no refined carbs, this salmon and almond recipe supports cholesterol control, steady energy, and healthy weight goals, all while tasting great.
Key Health Highlights
- High protein salmon: 26g per serving supports muscle health and satiety
- Heart healthy fats from olive oil and almonds
- Low sodium at just 216mg per serving
- Low carb and diabetes-friendly with only 16g carbs and 4g fiber
- Dietitian-reviewed for fat, sodium, and cholesterol balance
- GLP-1 friendly meal that supports stable blood sugar and fullness
FAQs About Almond Crusted Salmon
Definitely. Serve the crusted salmon over quinoa, roasted veggies, or cauliflower mash for other balanced pairings.
The fish should flake easily with a fork and reach 145°F at the thickest part. Letting it rest helps carryover cooking.
Yes! For an air fryer version, check out our step-by-step recipe here: Air Fryer Almond Crusted Salmon
Absolutely. Salmon is rich in omega-3s, which support heart health by lowering triglycerides and reducing inflammation.
Yes, this recipe offers 26g of protein per serving, making it ideal for a high protein dinner recipe.
This recipe contains just 216mg of sodium per serving, well within heart-health guidelines.
Yes, with only 16g of carbs per serving, most of which come from fiber-rich salad ingredients.
At 472 calories per meal (including salad), this is a balanced, calorie-conscious choice for a full dinner.
Each serving has 66mg of cholesterol, which fits well into most cholesterol-conscious eating plans.
Yes, omega-3 fats in salmon have been shown to reduce LDL ("bad") cholesterol when eaten regularly.
Salmon is naturally gluten-free. This almond salmon recipe contains no gluten-based ingredients.
Yes, it’s an excellent protein source for people managing diabetes. This dish is low in carbs and high in heart-healthy fats.
While salmon does contain fat, most of it is unsaturated and beneficial for health. This dish includes 33g total fat, with just 3g saturated.
Want More Healthy Salmon Recipes?
We’ve got even more delicious, healthy recipes designed for weeknight ease, heart health, and balanced nutrition. Whether you’re on a GLP-1 diet or just trying to incorporate salmon more regularly into your meal plan, check out these helpful links:
Photo Credit: Baldwin Publishing Staff Photographer
Ingredients
Recipe yields 2 servings
How to Make Almond Crusted Salmon
-
Step 1
Preheat oven to 400°. Wash and pat salmon dry. With a piece of foil, make a square, lifting the sides to create a ridge on all sides. Lightly coat the foil with nonstick cooking spray. Arrange the salmon on the foil.
-
Step 2
In a small bowl, combine almonds, oil, oregano, garlic, parsley, lemon juice, salt and pepper.
-
Step 3
Top the salmon with the almond mixture, covering the top and all edges. Bake the salmon for 8 minutes. Remove from the oven and let the salmon rest for at least 5 minutes at room temperature.
-
Step 4
Meanwhile, make the salad. In a bowl, toss all the salad ingredients. Serve the salmon with the salad. Drizzle salmon with additional fresh lemon juice, if desired.
Nutrition Facts
Serving Size:
4 oz salmon, 1 1/2 cups salad
472
Calories
33
g
Fat
66
mg
Cholesterol
216
mg
Sodium
16
g
Carbs
3
g
Sat. Fat
4
g
Fiber
26
g
Protein
Serving & Storage Tips
- Meal prep approved: Make the salad base and salmon separately up to 2 days ahead
- Keep the salmon crust crisp by storing separately from the salad
- To reheat: Warm the salmon gently in a toaster oven or air fryer
- Don’t overdress the greens if prepping in advance — keep dressing separate until serving
Ingredient Substitutions
Use finely chopped unsalted pecans, walnuts, or pistachios for a similar crunch and healthy fat profile.
Baby spinach, arugula, or kale all work well as substitutes. If using kale, remove the stems and ribs and blanche it to remove some of the bitterness.
Use nonfat plain Greek yogurt or regular fat-free plain yogurt instead. Or if you are not fan of yogurt, feel free to use fat free sour cream.
Try raisins or dried cherries. Or omit them entirely to cut added sugar.
Swap in blanched broccoli florets or roasted zucchini.
Fresh orange juice adds sweetness, or lime juice gives a sharper citrus edge.