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Before you jump to Baked Rosemary, Almond and Flax Seed Encrusted Salmon with French Walnut Vinagrette recipe, you may want to read this short interesting healthy tips about Helping Your Heart with Food.
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Fish is perhaps the heartiest food you can ingest. You already know this as, by now, you’ve in all likelihood been told to eat fish at least two times each week. This is basically true if there are some issues with your heart or if your heart is not healthy. Fish is high in Omega 3s which are what helps process and transform unhealthy cholesterol into healthy energy. Try eating fish in two meals each week.
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We hope you got insight from reading it, now let’s go back to baked rosemary, almond and flax seed encrusted salmon with french walnut vinagrette recipe. To cook baked rosemary, almond and flax seed encrusted salmon with french walnut vinagrette you only need 15 ingredients and 8 steps. Here is how you do it.
The ingredients needed to prepare Baked Rosemary, Almond and Flax Seed Encrusted Salmon with French Walnut Vinagrette:
- Get 2 fresh salmon fillets, washed and patted dry.
- Provide 1 cup white wine
- Use 1/2 cup olive oil
- Get 1 Crust
- Provide 1/4 cup whole flax seeds
- Prepare 1/4 cup sliced almonds
- Prepare 2 fresh rosemary sprigs
- You need 1 tbsp fresh thyme
- You need 1 French Walnut Vinagrette
- Use 4 tbsp walnut oil
- Take 1 tbsp balsamic vinegar
- You need 1 tsp dijon mustard
- Get 1/4 tsp garlic powder
- Provide 1/4 tsp white pepper
- Provide 1 dash salt & pepper to taste
Steps to make Baked Rosemary, Almond and Flax Seed Encrusted Salmon with French Walnut Vinagrette:
- Preheat oven to 400 °.
- Soak salmon fillets flesh side down in a small dish with white wine and olive oil for 30 minutes.
- Line a baking sheet with parchment paper and spray with nonstick cooking spray for easier cleanup.
- In a food processor, mix all ingredients for the crust. Pulse until well combined and coarsely ground. Transfer the crumbs to a large shallow bowl for coating.
- Roll the flesh side of the marinated salmon and the sides into the crust crumbs. Set coated salmon crusted side up on the baking sheet.
- Bake salmon for 20 to 25 minutes or until salmon easily flakes.
- While salmon is cooking, mix all vinagrette ingredients and refrigerate until ready to serve.
- When done, plate and spoon walnut vinagrette over top of salmon. Serve with your favorite sides.
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