Recipe: Almond Crusted Salmon

Almond Crusted Salmon

Current research on omega-3 fatty acids has brought new appreciation for one of the most delicious fish that our oceans and rivers provide -- salmon. Salmon is, of course, a good source of 18-carbon omega-3 linolenic acid, which helps protect us against heart disease and autoimmune disorders. Salmon also provides some of the longer chain omega-3 fatty acids, like EPA and DHA, so necessary for proper function of the brain and eyes. 
Salmon is an excellent source of vitamin D -- containing more than butter, shrimp, or liver.

It also supplies moderate amounts of the other fat-soluble vitamins, A and E, as well as iron, iodine, and the B vitamins. Raw salmon is a good source of vitamin B6 (which is easily destroyed during cooking.) 
Buy salmon in season when ocean- and river-going fish are available. These are naturally pink to dark red -- the darker the better. Sockeye salmon from the west coast is a beautiful deep color, indicating that the fish have been feeding on tiny shrimp and other algae-eating organisms, and are therefore rich in nutrients, including the Price Factor or Activator X. Farm raised salmon is fed inappropriate feed like soy meal, and is given a chemical to make their flesh pink -- otherwise it is a pale cream color! 

Serves 4


  • 1 fillet of fresh salmon, about 2 pounds
  • 1 cup crispy almonds
  • 2 lemons, preferably organic 
  • 1 bunch parsley
  • ½ stick butter, softened
  • ½ teaspoon pepper 
  • 1 teaspoon sea salt


  • Place the fillet, skin side down, in a buttered Pyrex baking pan. 
  • Grate the lemon peel on the small holes of a grater (if lemons are not organic, scrub them very well with soap and warm water, and dry thoroughly before grating).
  • Place almonds in a food processor and process to a fine meal. 
  • Remove, and add parsley to food processor. 
  • Chop parsley by pulsing. 
  • Return almonds to food processor along with butter, pepper, and sea salt. 
  • Blend well. 
  • Spread almond mixture over salmon to form a crust.
  • Bake at 350 degrees until salmon is cooked through, about 25 minutes. 

Health and Healing Wisdom Journal Article

Summer 1998: Volume 22 #2

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