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Parmesan Almond-Crusted Salmon Bites

Simple, healthy, and bursting with flavor, these baked salmon bites coated in a blend of parmesan cheese, almond meal, and spices will remind you why home cooking is the best. Apart from being delicious, these easy-to-make bites also pack in rich omega-3 fatty acids that contribute to overall health...
3
35 min
TOTAL TIME
628
CALORIES
$4.26
PER SERVING
Parmesan Almond-Crusted Salmon Bites
Ingredients
9 INGREDIENTS
4 SERVINGS
Black Pepper
1/4 tsp black pepper
Smoked Paprika
1/2 tsp smoked paprika
Sea Salt
1/2 tsp sea salt
Fresh Salmon
1 1/2 lbs fresh salmon
filets
Coconut Cream
1/3 cup coconut cream
Almond Meal
3/4 cup almond meal
Garlic Powder
1/2 tsp garlic powder
Parmesan Cheese
3/4 cup parmesan cheese
freshly grated
Onion Powder
1 tsp onion powder
Directions
9 STEPS
15 min
PREP TIME
20 min
COOK TIME
35 min
TOTAL TIME
1
Preheat your oven to 400F / 200C / 180C fan. Line a baking tray with parchment paper.
2
In a shallow, rimmed bowl or large plate, mix together the almond meal, parmesan cheese, onion powder, garlic powder, smoked paprika, sea salt, and black pepper.
3
In a separate bowl, whisk coconut cream until thoroughly combined.
4
Cut the salmon into 1 inch square pieces, yielding approximately 20 pieces.
5
First, dip each salmon piece into the coconut cream, ensuring all sides are covered. Then roll each piece in the almond-parmesan mix until fully coated. Repeat this for all the salmon pieces.
6
Place the coated salmon bites on the prepared baking tray, evenly spread.
7
Place the tray in the preheated oven and bake for 10 minutes. Then turn each piece and bake for another 7-10 minutes until the coating starts turning a lovely golden brown.
8
Remove the salmon bites from the oven and let them rest for a few minutes before serving.
9
Enjoy your Parmesan Almond-Crusted Salmon Bites straight from the oven with your favorite dipping sauce!
Health Info
Macros
8g
CARBS
39g
FAT
59g
PROTEIN
Allowed on these diets
MEDITERRANEAN
LOW CARB
Contains these allergens
MILK
FISH
TREE NUTS
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Frequently Asked Questions
Why isn't the crust sticking to my salmon?
What type of crust works best for crusted salmon?
How do I prevent my salmon from being overcooked or undercooked?
What type of pan should I use to cook crusted salmon?
The crust is burning before the salmon is cooked through, what should I do?
Can I make the crust ahead of time?
Is there a vegan alternative for crusted salmon?
What can I serve with crusted salmon?
How can I flavor my crusted salmon?
Can I use frozen salmon for this recipe?