Recipe of Super Quick Homemade Baked Rosemary, Almond and Flax Seed Encrusted Salmon with French Walnut Vinagrette

Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, baked rosemary, almond and flax seed encrusted salmon with french walnut vinagrette. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Baked Rosemary, Almond and Flax Seed Encrusted Salmon with French Walnut Vinagrette is one of the most well liked of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Baked Rosemary, Almond and Flax Seed Encrusted Salmon with French Walnut Vinagrette is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can cook baked rosemary, almond and flax seed encrusted salmon with french walnut vinagrette using 15 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Baked Rosemary, Almond and Flax Seed Encrusted Salmon with French Walnut Vinagrette:

1. Take 2 fresh salmon fillets, washed and patted dry.
2. Prepare 1 cup white wine
3. Prepare 1/2 cup olive oil
4. Take 1 Crust
5. Take 1/4 cup whole flax seeds
6. Take 1/4 cup sliced almonds
7. Take 2 fresh rosemary sprigs
8. Make ready 1 tbsp fresh thyme
9. Get 1 French Walnut Vinagrette
10. Make ready 4 tbsp walnut oil
11. Prepare 1 tbsp balsamic vinegar
12. Take 1 tsp dijon mustard
13. Take 1/4 tsp garlic powder
14. Prepare 1/4 tsp white pepper
15. Take 1 dash salt & pepper to taste

Instructions to make Baked Rosemary, Almond and Flax Seed Encrusted Salmon with French Walnut Vinagrette:

1. Preheat oven to 400 °.
2. Soak salmon fillets flesh side down in a small dish with white wine and olive oil for 30 minutes.
3. Line a baking sheet with parchment paper and spray with nonstick cooking spray for easier cleanup.
4. 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.
5. 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.
6. Bake salmon for 20 to 25 minutes or until salmon easily flakes.
7. While salmon is cooking, mix all vinagrette ingredients and refrigerate until ready to serve.
8. When done, plate and spoon walnut vinagrette over top of salmon. Serve with your favorite sides.

So that’s going to wrap it up for this exceptional food baked rosemary, almond and flax seed encrusted salmon with french walnut vinagrette recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!