Salmon. I absolutely love this fish that is full of omega-3 fatty acids. Omega-3s are said to help with everything from treating arthritis and depression to maintaining neurological and heart health.
When baked salmon is cooked right, it is so delicious — I could have it every day. When baked, it keeps its moisture in and also creates this crunchy top that makes it even more delicious.
This recipe is very adaptable — you can have it as a main course with a side of salad or roasted vegetables or you could break the salmon into pieces and mix it in with quinoa for an easy, high-protein meal.
Herb, Tomato, and Nut-Crusted Baked Salmon
You can have this as a main course with a side of salad or roasted vegetables or you could break the salmon into pieces and mix it in with quinoa for an easy, high-protein meal.
- 8-11 oz fresh salmon fillets
- 1 medium tomato
- 3 cloves garlic
- Handful fresh parsley
- 1/4 cup cashews toasted
- Salt and pepper to taste
Preheat oven to 400 degrees Fahrenheit.
Line a baking tray with aluminum foil/baking paper. Spray on some olive oil and set that aside.
In a food processor, place the tomato, garlic, parsley, and cashews and blend until the ingredients are all finely chopped.
Place the salmon skin side down on the baking tray and coat the herb and garlic mixture onto the salmon. Season with salt and pepper.
Use a piece of baking paper to cover the salmon and bake for 10 minutes.
Remove the baking paper and allow the salmon to cook for another 5-7 minutes, depending on the thickness of your fish.
Allow to rest for 5 minutes before serving.