• Lenette Dorman

Nut-Encrusted Wild Salmon with Wilted Greens

A dependable go-to dinner option for guests, or even if you're just cooking for one.



I love recipes that can be adapted to fit around varying palates or allergies and this dish is one of them. You'll get plenty of the Omega 3s that you need to help fight inflammation, plus healthy fats from the nuts, as well as additional vitamins from the greens. This recipe earned the "best salmon ever" award in my house so I'm sure it'll turn into a favorite in yours as well.

Makes 4 servings


1/2 Cup Nuts (Hazelnuts, Almonds, Pistachios, Walnuts, or Pine Nuts - choose your fave, they're all delish!)

1/4 Cup finely chopped fresh parsley

1 Tbsp Grated fresh organic lemon zest

2-3 Tbsp olive oil

4 Cups Greens (Spinach, Arugula, Mesclun, Kale, or any mixed greens)

4 Salmon fillets (6-8 ounces each)

Sea Salt and Pepper to taste

Lemon Wedges


Place the nuts in a re-sealable plastic storage bag and seal the bag. Grab a glass or rolling pin and rollover the bag to crush the nuts into small pieces. You want them to be similar to a crust consistency. You could also put the nuts in a coffee grinder or food processor but be careful not to over grind - you don't want them to turn into a paste.


Mix the nuts with the parsley and lemon zest, salt and pepper in a small or medium bowl.

Next, place the four salmon fillets in an oven-safe glass baking dish. Drizzle the olive oil over the top and sides of the salmon. Spoon the nut mixture over each piece of salmon. Use your fingers or the spoon to then press the mixture on the top and two sides of the salmon so that there's an even coating on each piece. Place in a 400 degree oven for 20-25 minutes. You want the salmon to be fully cooked but not dry.


Arrange a cup of greens on each plate. Place a hot filet over the greens to wilt. Garnish with lemon wedges.

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