Almond Crusted Salmon Recipe
Sautéed orzo, asparagus & mango champagne sauce.
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Ingredients
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Salmon
Orzo and Asparagus
Mango Champagne Sauce
Method
Salmon Preparation
- 1
Prepare the Salmon
Preheat the oven to 375°F (190°C). Season the salmon fillets with salt and black pepper on both sides.
- 2
Coat with Almonds
Dip each salmon fillet into the beaten egg, allowing the excess to drip off. Then, press the top of each fillet into the crushed almonds to coat.
- 3
Bake the Salmon
Place the coated salmon fillets on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
Orzo and Asparagus Preparation
- 4
Cook the Orzo
In a pot, bring 2 cups of vegetable broth to a boil. Add the orzo pasta and cook according to package instructions until al dente. Drain and set aside.
- 5
Sauté Asparagus and Garlic
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add the asparagus pieces and sauté for 3-4 minutes until tender-crisp.
- 6
Combine Orzo and Asparagus
Add the cooked orzo to the skillet with asparagus. Stir in lemon juice and cook for an additional 2 minutes, mixing well.
Mango Champagne Sauce Preparation
- 7
- 8
Add Cream and Season
Stir in the heavy cream and a pinch of salt. Allow the mixture to simmer for another 3-4 minutes until thickened slightly. Blend if desired for a smoother sauce.
