Sesame Crusted Salmon with Gingered Vegetables and Almonds

Servings 4 people


  • 1 teaspoon grated fresh ginger
  • 1 jalapeno pepper de-seeded and minced
  • 3 tablespoons white wine vinegar
  • 7 1/2 tablespoons olive oil divided
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 radishes thinly sliced
  • 15 snow peas stems removed and julienned
  • 1 medium carrot julienned
  • 1 pound baby spinach stems removed and leaves slightly torn
  • 1/4 cup toasted slivered almonds
  • 1/2 cup sesame seeds
  • 4 6-oz. skinless salmon fillets


  • In a small bowl, whisk together gingerroot, jalapeno, vinegar, 6
  • tablespoons of oil, salt, and pepper; cover and set aside at room temperature. In a large bowl, combine vegetables and almonds; set aside.
  • Next, sprinkle sesame seeds over the tops of the salmon fillets; gently push down with the heel of your hand to coat. Preheat oven to 400 degrees.
  • Heat remaining 1 1/2 tablespoons of olive oil in an ovenproof skillet over medium-high heat until hot.
  • Add salmon fillets, sesame seed-coated sides down; cook for 4 minutes then carefully turn.
  • Transfer skillet to the oven and roast for 10 to 12 minutes or until salmon flakes easily when tested with a fork.
  • Meanwhile, toss vegetables and almonds with the gingered dressing. Serve with salmon.


LC SERVING SUGGESTION: Steamed green beans and a big green salad.
SERVING SUGGESTION: Add steamed baby red potatoes.
GLUTEN FREE: Make sure vinegar is gluten-free.
NUTRITION: per serving: 301 Calories: 323, Total Fat 31g, Cholesterol 0mg, Sodium 413mg, Total Carbohydrates 10g, Dietary Fiber 5g, Protein 5g Points: 9
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