Recipes Baked Rosemary, Almond and Flax Seed Encrusted Salmon with French Walnut Vinagrette

 

Recipes Baked Rosemary, Almond and Flax Seed Encrusted Salmon with French Walnut Vinagrette

Recipes Baked Rosemary, Almond and Flax Seed Encrusted Salmon with French Walnut Vinagrette

  1. 2 new salmon fillets, washed and patted dry.
  2. 1 cup white wine
  3. 1/2 cup essential olive oil
  4. one *Crust*
  5. 1/4 cup whole flax seed products
  6. 1/4 mug sliced almonds
  7. 2 fresh rosemary sprigs
  8. 1 tbsp fresh thyme
  9. 1 *French Walnut Vinagrette*
  10. 4 tbsp walnut essential oil
  11. 1 tbsp balsamic white vinegar
  12. 1 tsp dijon mustard
  13. 1/4 tsp garlic natural powder
  14. 1/4 tsp white spice up
  15. 1 splash salt
    Recipes Baked Rosemary, Almond and Flax Seed Encrusted Salmon with French Walnut Vinagrette

    1. Preheat oven to 400 °.

    2. Soak salmon fillets flesh side down in a small dish with white wine and olive oil for 30 minutes.

    3. Line a baking sheet with parchment paper and spray with nonstick cooking spray for easier cleanup.

    4. In a food processor, mix all ingredients for the crust. Pulse until well combined and coarsely ground. Transfer the crumbs to a large shallow bowl for coating.

    5. Roll the flesh side of the marinated salmon and the sides into the crust crumbs. Set coated salmon crusted side up on the baking sheet.

    6. Bake salmon for 20 to 25 minutes or until salmon easily flakes.

    7. While salmon is cooking, mix all vinagrette ingredients and refrigerate until ready to serve.

    8. When done, plate and spoon walnut vinagrette over top of salmon. Serve with your favorite sides.