Salmon with Almond and Olive Crust

featuring DHC Núñez de Prado Extra Virgin Olive Oil

INGREDIENTS (serves 4)

  • 2 tablespoons DHC Núñez de Prado Extra Virgin Olive Oil
  • 1/2 cup sliced almonds
  • 1/2 cup grated bread crumbs (see photo at right)
  • 1 teaspoon fresh thyme leaves, chopped
  • 1 teaspoon lemon rind, finely chopped
  • 2 tablespoons green or black olives, chopped
  • 4 five-ounce salmon fillets


Preheat oven to 400°.

Heat the olive oil in a small sauté pan and sauté the sliced almonds until lightly toasted and just fragrant.

Remove pan from heat and stir in bread crumbs, thyme, lemon rind, and olives.

Prepare a baking sheet or pan with oil, parchment, or foil to prevent sticking, and place the salmon in the pan.

Lightly press 1/4 of the crumb mixture on the top surface of each salmon fillet.

Bake the salmon for 12 to 15 minutes until the salmon is just opaque in the center.

Go nuts! It's good for you.

A heart-healthy food, almonds are chock full of nutrients, including folic acid, protein, and fiber, but it's the vitamin E that really scores an A. In the food world, only one form of vitamin E, alpha-tocopherol, can meet your body's needs and protect it from free radicals. But don't reach for the synthetic supplements just yet. Your body craves the alpha-tocopherol found in natural sources, including almonds and olive oil, because your body processes it more effectively. Whether snacking on them whole, cooking with them, or sprinkling slices over some of your favorite dishes, incorporate almonds into your diet to enhance your health.


Browse all of our classic DHC recipes

  • An everyday cheese grater is a handy way to make delicate, uniform bread crumbs. Simply grate rustic, day-old bread as you would a large chunk of cheese.
  • Grating lemon peel is one way to obtain fresh rind, but peeling the outermost yellow layer of the skin and finely chopping it is an alternate method, which allows for larger zest pieces that burst with flavor in every bite. Just take care to peel only the yellow of the skin and leave the bitter white pith behind. (Reminder: Thoroughly wash and dry fruit prior to peeling.)
  • Don't let the pits get you down—they're easily removed. Using the flat side of a knife blade, carefully press down using the palm of your hand, as shown, until the olive splits. You'll find that the olive then opens readily for pit removal.