Almond crusted salmon with Asian inspired salad

Jacqueline Alwill

Brown Paper Nutrition


Serves 4 

Gluten free : Dairy Free 


4x 140g salmon fillets

¾ cup Mandole Orchard Natural Almonds 

4 tbsp finely chopped coriander + extra for serving (opt)

1 tbsp extra virgin olive oil

2 tsp tamari or soy

1 tsp honey 

4 cups roughly torn kale leaves 

1 tbsp lemon juice 

300g snow peas, trimmed and sliced thin

3 Asian shallots, sliced thin, lengthways approx 5cm

250g cherry tomatoes, halved 

Pinch chilli flakes (opt)

Salt and pepper to taste



3 tsp tamari or soy sauce 

3 tsp sesame oil 

1 ½ tbsp extra virgin olive oil

¾ tsp dijon mustard 

1 tbsp honey 

1 ½ tsp lemon juice 

½ -1 tsp freshly grated ginger 

Heat oven to 180C. Chop Mandole Orchard Natural Almonds with coriander to form a crumb or alternatively use a blender to blitz briefly for a finer crumb. Combine with olive oil, tamari / soy and honey in a bowl and mix. Lay salmon fillets into a lined baking dish, and coat the top of each fillet with the almond crumb. Cook in the oven for 12-15 minutes. Whilst the fish cooks prepare the salad. Combine kale and lemon juice in a bowl, and massage with hands to coat the kale, then set aside. Ensure all other veggies are chopped and ready for plating. Whisk the ingredients for the dressing together in a bowl and set aside. Once the salmon is cooked, arrange half the kale and snow peas over a serving platter, then place the salmon fillets around the platter and repeat with the remaining greens. Top with the shallots, cherry tomatoes and a pinch of chilli flakes if desired. Season with salt and pepper, then drizzle the dressing all over the salad ingredients and serve.