Prep Time: 15 minutes
Cooking Time: 10 minutes
Ingredients
- 3-4 oz salmon fillets (about ½ -inch thick)
- 1/4 cup orange juice
- Small amount lemon zest (1 lemon = enough zest for 4 pieces salmon)
- 3 tbsp olive oil
- Kosher salt
- 3 tbsp toasted slivered almonds or walnuts per piece or use almond flour
- Freshly ground black pepper
Instructions
- Bring the salmon to room temperature 10 minutes before cooking. Soak salmon in orange juice.
- Crush nuts into a soft powder. Add lemon zest, salt and pepper to nut mixture. Dredge salmon piece in the nut powder - coating both sides. Set aside.
- Heat remaining 1 tbsp oil in a large nonstick skillet over medium-low heat. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on one side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch, about 3 minutes more.
- Serve the salmon with chosen side dish and salad.
Nutrition Facts
- Number of Servings Per Container: 3
- Serving Size: 155g
- Calories: 410
- Total Fat: 34g, 43%
- Saturated Fat: 6g, 29%
- Trans Fat: 0g
- Cholesterol: 60mg, 21%
- Sodium: 70mg, 3%
- Total Carbohydrate: 3g, 0%
- Dietary Fiber: 1g, 0%
- Total Sugars: 2g
- Added Sugars: 0g, 0%
- Protein: 24g, 49%
- Vitamin D: 13mcg, 63%
- Calcium: 20mg, 0%
- Iron: 0.72mg, 4%
- Potassium: 500mg, 10%