Almond Crusted Salmon with Crispy Roasted Potatoes

Baked salmon filet with almond topping and crispy potatoes.

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Almond Crusted Salmon with Crispy Roasted Potatoes

Almond crusted salmon with a golden panko Parmesan garlic crust, roasted on one sheet pan alongside crispy baby Yukon gold potatoes finished with garlic butter and fresh chives. An easy, impressive 50-minute dinner for any night of the week

Prep Time5

Cook Time45

Total Time50

Course: Dinner

Cuisine: American

Servings:

Calories: 504kcal

Author: Meryl Downing

Ingredients

For the Potatoes

1.5 pounds baby yukon gold potatoes any small potatoes (about 4 cups)
1 Tablespoon olive oil
½ teaspoon kosher salt
8 grinds fresh black pepper
1 Tablespoon butter melted (added at the end)
1 clove garlic minced (added at the end)
2 Tablespoons fresh chives minced (added at the end)

For the Salmon

¼ cup sliced almonds minced
2 cloves garlic minced
¼ cup panko bread crumbs
¼ cup Parmesan cheese shredded
2 Tablespoons olive oil
1 to 1.25 pounds salmon filet
½ teaspoon kosher salt
8 grinds fresh black pepper

For Garnish

1 lemon juice and more wedges
chives

Instructions

Preheat the oven to 400℉. Chop potatoes in half or quarters and add to a large sheet pan. Toss with olive oil, salt and pepper. Bake for 25 minutes, flipping with a metal spatula about half way through.
Meanwhile, mince 3 cloves of garlic. Add about 1 clove to the butter for the potatoes. The other 2 can be minced with the almonds. Add the garlic, almonds, panko, Parmesan cheese and olive oil to a bowl and mix.
Season the salmon with most of the salt and pepper, the rest can be added to the almond mixture.
When the potatoes are par-roasted for 25 minutes, flip them and move to opposite corners of the pan and lay the salmon filet diagonally down the middle, skin side down. Be careful with the hot pan! Spoon the topping over the salmon, lightly pressing it to the flesh to adhere.
Return to the oven to bake the salmon and finish crisping the potatoes, about 20 to 25 minutes.
To finish the potatoes, melt the butter with the minced garlic in the microwave and add chives. Spoon over the potatoes and toss with a spatula.
Let the salmon rest for 5 minutes before serving. Garnish everything with more fresh chives and a squeeze of lemon juice.
Use a fish spatula to pull away pieces of salmon, leaving the skin behind on the pan. Serve with the crispy potatoes, more lemon wedges, and a green salad.

Notes

If your potatoes finish before your salmon is done, you can remove them early to a bowl with a spatula. If your salmon is done before the potatoes, move the potatoes to a second sheet pan and continue baking them alone.
Chives - you can substitute other fresh herbs or a mixture such as parsley, basil, thyme, rosemary or oregano, each will give the dish a unique flavor.
Check the Salmon for Doneness - Salmon thickness varies a lot, and with the almond topping, the salmon will take a bit longer than if it's baked plain. Start checking at 15 minutes, but it could take 20 to 25 minutes. Use a fork at the thickest part to pull back a bit of flesh to see if the color has changed from deep pink to a lighter, opaque pink throughout.

Nutrition