If you’re in need of a bold, elevated salmon dish, this baked salmon with olives and almonds is a must make. The salmon is lightly spiced and baked until flakey and tender, and topped with a crunchy, savory almond and olive topping.
It’s slightly sweetened, herby and so fresh. I love it with my Couscous Salad with Feta Vinaigrette for the perfect spring dish.
We’re always looking for new ways to eat salmon, and I always have holidays and dinner parties in mind. This recipe is going to be the star of the show at any table, even weeknight meals.
I love to garnish the dish with fresh citrus slices and microgreens.
What you’ll need for baked salmon with olives and almonds
For the salmon:
- 1.2-1.5 lbs of salmon
- Spices: paprika, garlic powder, salt & pepper
- Olive oil
- Honey
Olive Almond Topping
- Green olives– I suggest using castelvetrano olives or moroccan green olives
- Sliced almonds
- Olive oil
- Lemon juice and lemon zest
- Parsley & scallions
- Season the salmon with the spices and brush with olive oil and honey
- Prepare the topping by combining the sliced olives, almonds, herbs, lemon juice and zest in a small bowl
- Top the salmon with the almond crust
- Bake on 400 F for 18-20 minutes, depending on the size and thickness of the fish
You’ll love this recipe for weeknight dinners, holiday get-togethers or casual dinner parties. I can’t wait for you guys to try it!
Serve with:
Baked Feta Pasta with Harissa
Orange Zested Rice
Spring Couscous Salad with Feta Vinaigrette
Baked Salmon with Olives and Almonds
Ingredients
- 1.2 -1.5 lbs salmon fillet
- 1 tbsp honey
- 1/2 tsp paprika
- 1/2 garlic powder
- Salt & pepper
- Olive oil
Olive Almond Topping
- 1/3 cup pitted green olives. I suggest castelvetrano or morrocan green olives
- 1/4 cup sliced almonds
- 2 tbsp olive oil
- 2 scallions, chopped
- 1 tsp lemon zest
- Juice from 1/2 lemon
- Handful fresh parsley
- Small pinch of salt
Serve with
- Spring Couscous Salad with Feta Vinaigrette
- Whipped Feta Dip with Honey Walnuts
Directions
- Preheat the oven to 400 F
- Season the salmon with the paprika, garlic powder, salt and pepper. Brush with a drizzle of olive oil and a tbsp of honey.
- Slice the olives into rounds and add them to a small bowl with the almonds, chopped parsley, scallions, lemon zest, lemon juice and olive oil. Mix well and add in a small pinch of salt.
- Place the salmon onto a baking-sheet or baking dish and top with the olive almond topping. Optional: drizzle an extra tsp of honey over the top before baking.
- Bake for about 18-20 minutes, depending on the size and thickness of the fish.
Original, delicious and easy.
So glad you enjoyed it!