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Paleo Almond Crusted Salmon

November 19, 2018 0 Comments

Paleo Almond Crusted Salmon

This Paleo salmon crusted with almond will have you swimming for joy - Gluten, Sugar and Dairy Free it is the perfect way to get family members trying other types of fish too. Give this recipe a go with Cod and Herring too. 


What you need (makes enough for 2 people): 


  • Hunter & Gather Extra Virgin Avocado Oil
  • Cassava flour (approx 3-4 heaped tablespoons) 
  • 1 egg whisked
  • Ground almonds (approx 3-4 heaped tablespoons)
  • Quarter teaspoon paprika
  • Salt and pepper
  • 2 Salmon Fillets


Spring greens and lemon wedges to serve 


What you do: 


1) Preheat a pan (preferably ovenproof) and coat with a generous layer of avocado oil

2) Preheat the oven to a medium heat grill

3) Prepare 3 separate dishes for coating the salmon. we would recommend to use dinner plates with a deep lip

4) Place the cassava flour on one of the plates as a generous layer

5) Put the whisked egg on the second plate and finally on the third plate, the ground almonds, combined with the paprika and salt and pepper in a generous layer

6) Pat dry the fillets with some paper kitchen towel before placing them in the cassava flour dish to coat the fillets all over

Salmon crusted Paleo with Almonds


7) Shake off any excess flour

8) Next, move the fillets to the whisked egg plate and coat the fillets on both sides

9) Finally transfer the fillets to the third plate and coat with a layer of the ground almond mixture

10) Place the coated fillets skin side down in the pan.  Let the fillets cook for approximately 4-5 minutes in the avocado oil pan

11) Flip the fillets over and cook for a further 2 minutes (approximately)

12) Transfer the pan (ensuring it is ovenproof) to the oven and further cook the fillets under a medium grill until cooked through.  This may take as little as 3 minutes, depending on the thickness of the fillets you’re cooking. Cooking times will vary and you will need to gauge the total cooking time accordingly***


Serve on a bed of spring greens, lightly seasoned with salt and a drizzle of avocado oil - perfect with a dollop of your favourite avocado oil mayonnaise too.