Almond Crusted Salmon with Roasted Parsnip Mash and Greens

This elegant, nourishing meal brings together rich flavor and wholesome ingredients in a comforting yet elevated way. Tender salmon fillets are coated in a savory almond crust with hints of garlic, paprika, Dijon, and honey, then baked until perfectly flaky and golden. Served alongside a silky garlic parsnip mash infused with thyme, this dish offers a delicious alternative to traditional mashed potatoes while adding extra fiber and nutrients. Balanced with healthy fats, quality protein, and naturally sweet root vegetables, it’s a satisfying meal perfect for weeknights or special dinners alike.  Serves 4

Salmon 

4 (5-6 ounce) center cut salmon filets  

3/4 cup finely chopped raw unsalted almonds (see note) 

2 tbsp nutritional yeast 

1 tsp garlic powder 

1/2 teaspoon paprika 

1/2 teaspoon kosher salt 

1/4 teaspoon black pepper 

2 tablespoon olive oil divided 

1 tablespoon dijon mustard 

1 tablespoon honey 

Lemon and chopped parsley for serving 

Garlic Parsnip Mash 

2 lb. parsnips, peeled and cut into 2" pieces 

2 Tbsp. extra-virgin olive oil, divided 

Sea salt 

Freshly ground black pepper 

3/4 c. soup broth 

2-3 tsp garlic powder 

2 tsp. thyme leaves 

Parsnips: Preheat oven to 400°. Place parsnips on a large baking sheet and drizzle with 2 tablespoons oil. Season with salt and pepper. Bake until parsnips are very tender, 40 minutes. Place parsnips into a large bowl or food processor.  Add broth, garlic and thyme and blend until smooth. (Alternative option:  Mash with potato masher) Season with salt and pepper.  

Salmon: Line a large baking sheet or square baking dish with parchment paper and set aside. Mix 1 tablespoon of olive oil with the finely chopped almonds, nutritional yeast, garlic powder, paprika, salt, and pepper in a large shallow dish, large enough to fit a salmon filet. 

Mix the Dijon mustard, honey, and 1 tablespoon of olive oil in a small dish. Pat the salmon dry with a paper towel and brush the honey mustard mixture on the tops and sides of the salmon filets. Dip the top flesh-side of the salmon into the almond mixture and press it down firmly to coat the entire top of the salmon. Roll the salmon to each side to coat the sides of the salmon. Transfer to the prepared baking sheet and repeat with the remaining salmon filets. 

Bake in the preheated oven for 13-16 minutes, or until the salmon is firm to touch and flakes easily as you cut it.  The cook time will vary depending on how thick the salmon is. Serve steamed asparagus, brocolli or salad greens as a side 

Note: Almonds Buy whole or chopped almonds and pulse them in the food processor, coffee grinder or high-speed blender until ground into small pieces/meal.  You also chop with a chef’s knife.