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Rosemary Almond Crusted Salmon

After a month traveling for our nuptials and honeymoon, it’s nice to get back into the kitchen. While I am never one to turn down an opportunity to dine out, I will admit that I missed cooking at home.

While we’re being honest, I should add that we were feeling especially re-energized to cook with the lovely new kitchen gadgets that were recently bestowed upon us. Nonetheless, we decided to ease back into it with a simple, but delicious, salmon dinner.


This recipe is as easy as it gets. It’s basically three ingredients, if you include the side of sunchokes (we are obsessed). Thanks to SeaBear for making this dinner even more convenient with their fresh seafood dinners shipped right to your door. We used the salmon filets for this recipe.


Rosemary Almond Crusted Salmon

Serves: 2
  • 2 salmon filets (preferably wild caught)
  • 1 tbsp. olive oil
  • 1 bag of Rosemary Marcona almonds
  • Salt and pepper to taste
  1. Preheat oven to 400 degrees.
  2. Lay salmon scale-side-down on a baking sheet.
  3. Season with salt and pepper.
  4. Crush the almonds in a bag with the back of a spoon or a meat pounder. 
  5. Drizzle olive oil over fish. 
  6. Sprinkle almonds onto the salmon filets, pressing the nuts into the skin until there’s a thin layer cover the fish. 
  7. Bake at 400 degrees for 20 minutes.
  8. Set oven to broil and broil until the crust begins to brown, about 5 minutes. Temperature of fish should be 165 degrees.


We received the salmon filets as a gift, courtesy of SeaBear. 


Former DC Editor in Chief

Steph is the former DC editor in chief and is known for having a good eye, a sharp wit, and an eclectic palate.

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