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Almond Crusted Maple Salmon with Kale, Orange and Maple Salad

I busted out some more of my favourite healthy flavours- crunchy nutty almonds, sweet maple, zippy mustard, sprightly orange and hearty kale to round out the dinner time roster. This maple salmon was sure to be a hit. 
Course Dinner
Cuisine American
Prep Time 2 hours 10 minutes
Cook Time 12 minutes
Total Time 2 hours 22 minutes
Servings 2 people
Calories 320kcal
Author Abbey Sharp

Ingredients

Dressing:

Salad:

  • 8 cups kale leaves finely chopped and washed
  • 2 oranges segmented
  • 1 oz sliced almonds toasted

Almond Crust:

Glaze and Salmon:

Instructions

Dressing:

  • Mix all of the ingredients together, set aside.

Salad:

  • Dress the kale leaves in a few tablespoons of the dressing and begin to massage. Rub the leaves between your hands for a good 5 minutes to soften, then cover and refrigerate for at least 2 hours.

Almond Crust:

  • Combine the almonds, panko and a pinch each of salt and pepper into a small food processor and process until it reaches the consistency of breadcrumbs.

Glaze and Salmon:

  • Preheat the oven to 425 F.
  • Mix together the mustard, maple, zest and a pinch each of salt and pepper.
  • Lightly season the salmon filets with salt and pepper and brush with the glaze.
  • Sprinkle generously with the almond crust and drizzle each with a teaspoon of olive oil.
  • Bake in the oven for about 10-12 minutes, or until cooked through.
  • Once cooked, carefully lift the fish from the skin and discard the skin.

Assembly

  • Toss the salad with a few more tablespoons of dressing to taste, and arrange on plates with the orange and almonds.
  • Top with the cooked salmon filets.

Nutrition

Calories: 320kcal