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Keto Almond-Crusted Salmon Salad (Better Than The Cheesecake Factory!)

Keto Almond Crusted Salmon Salad

yield: 4 SERVINGS

prep time: 15 MINUTES

cook time: 10 MINUTES

total time: 25 MINUTES

Ingredients

For the salmon:

  • 2 tablespoons olive oil
  • 4 - 6 oz. pieces of salmon, skin off, room temperature
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 tablespoons real mayonnaise
  • 2/3 cup crushed almonds
  • 2/3 cup grated parmesan cheese

For the salad dressing:

  • 1/2 cup olive oil
  • 2 tablespoon apple cider vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

For the salad:

  • 3 cups chopped kale
  • 4 cups baby arugula lettuce
  • 6 radishes, thinly sliced
  • 6 brussels sprouts, thinly sliced
  • 1 avocado, thinly sliced

Directions

1

Heat a skillet to medium heat with olive oil. Mix almonds and parmesan cheese together in a bowl.

2

Salt and pepper both sides of the salmon. Then coat both sides of the fish with mayonnaise. Dredge the fish into the almond parmesan mixture, and place onto the skillet.

3

Let the salmon cook for about 3-4 minutes, and then turn it over and let it cook for another 3-5 minutes until it's flaky and cooked to desired doneness, and then set aside.

 

Hip Tip: The easiest way to tell if salmon is done, is to press down from the top using a fork, and if it flakes or separates easily, it's finished cooking to medium, which is 125 degrees.

4

Whisk the salad dressing ingredients together well in a bowl. Be sure to really get in there with a whisk for a minute or so until it starts emulsifying and looks almost creamy.

5

Mix all the salad ingredients in a bowl and toss with the dressing to coat everything evenly. I actually plated the salads with a few slices of avocado to make sure each plate gets some. 

6

Divide the salad among 4 plates, and serve a piece of cooked salmon on top of each plate. Enjoy!

Nutritional Information

Yield: 4 pieces of salmon and salad, Serving Size: 1 piece salmon & about 1 cup salad with dressing
Amount Per Serving: Calories: 966.2, Total Carbohydrates: 13.6g, Fiber: 7.3g, Net Carbohydrates: 6.3g, Total Fat: 81.5g, Protein: 45.8g

Brought to you by Hip2Keto.
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holding plate of keto salmon salad

Anyone here a fan of salmon? It’s the perfect easy keto dinner idea!

Today I’m sharing an over-the-top delicious keto meal for pan-seared almond crusted salmon, served over a bed of kale and baby arugula salad with a homemade lemon vinaigrette salad dressing.

The result is a very hearty, fresh-tasting, high-fat, and nutritious keto meal that’ll rival any restaurant! 

almond crusted salmon

My inspiration for this salad is The Cheesecake Factory’s almond crusted salmon salad.

I looked at the recipe and gave it a keto-friendly homemade makeover! The real star of this show is the perfectly browned crusted flaky piece of fish that is an absolute show stopper. Even if you wanted to skip the salad and just make the fish portion and serve it alongside a favorite keto veggie, it’d be delish!

ingredients for almond crusted salmon salad

Tips for making almond crusted salmon salad:

  • I had some crushed almonds in the pantry and just ran over them with a sharp knife a few times to create a large “crumb” topping. If you have whole almonds, consider using a food processor to chop into smaller pieces for this. I think pecans would be yummy, too!
  • I recommend using a cast iron pan and a sturdy metal spatula to be able to scrape and turn the fish without it falling apart. Don’t worry or stress if some of the yummy browned topping falls off, as you can add it on top when plating the fish.
  • Fresh lemon and lemon zest make this salad dressing really pop! If you need a suggestion on a high-quality zester, I have this Raniaco zester via Amazon.com and love using it for citrus, ginger, and garlic!
  • We had a piece of fish leftover, and it heated up perfectly the next day with just a few minutes in the air fryer. Yum! I love reheating fish and steak using the air fryer as it makes it brand new again without overdrying!

adding parmesan cheese to almond crust mix

dredging salmon in almonds and parm cheese

cast iron pan with salmon

plate of almond crusted salmon

zesting a lemon for keto salad

adding dressing to almond crusted salmon

bowl of greens and avocado for keto almond crusted salmon salad

almond crusted salmon on bed of lettuce


Print

Keto Almond Crusted Salmon Salad

yield: 4 SERVINGS

prep time: 15 MINUTES

cook time: 10 MINUTES

total time: 25 MINUTES

This leafy salad features yummy pan-seared salmon with a browned almond crust and homemade lemon olive oil dressing that's easy to whip up!

Ingredients

For the salmon:

  • 2 tablespoons olive oil
  • 4 - 6 oz. pieces of salmon, skin off, room temperature
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 tablespoons real mayonnaise
  • 2/3 cup crushed almonds
  • 2/3 cup grated parmesan cheese

For the salad dressing:

  • 1/2 cup olive oil
  • 2 tablespoon apple cider vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

For the salad:

  • 3 cups chopped kale
  • 4 cups baby arugula lettuce
  • 6 radishes, thinly sliced
  • 6 brussels sprouts, thinly sliced
  • 1 avocado, thinly sliced

Directions

1

Heat a skillet to medium heat with olive oil. Mix almonds and parmesan cheese together in a bowl.

2

Salt and pepper both sides of the salmon. Then coat both sides of the fish with mayonnaise. Dredge the fish into the almond parmesan mixture, and place onto the skillet.

3

Let the salmon cook for about 3-4 minutes, and then turn it over and let it cook for another 3-5 minutes until it's flaky and cooked to desired doneness, and then set aside.

 

Hip Tip: The easiest way to tell if salmon is done, is to press down from the top using a fork, and if it flakes or separates easily, it's finished cooking to medium, which is 125 degrees.

4

Whisk the salad dressing ingredients together well in a bowl. Be sure to really get in there with a whisk for a minute or so until it starts emulsifying and looks almost creamy.

5

Mix all the salad ingredients in a bowl and toss with the dressing to coat everything evenly. I actually plated the salads with a few slices of avocado to make sure each plate gets some. 

6

Divide the salad among 4 plates, and serve a piece of cooked salmon on top of each plate. Enjoy!

Nutritional Information

Yield: 4 pieces of salmon and salad, Serving Size: 1 piece salmon & about 1 cup salad with dressing
Amount Per Serving: Calories: 966.2, Total Carbohydrates: 13.6g, Fiber: 7.3g, Net Carbohydrates: 6.3g, Total Fat: 81.5g, Protein: 45.8g

Brought to you by Hip2Keto.

salad greens, avocado slices, and salmon on plate

This salad is so DELICIOUS!

If you’re in a meal rut, try making this dish to jazz up your week! It doesn’t disappoint. In fact, my husband was so impressed, he kept talking about it the next day and how great the lettuce combo was with the pieces of radish slices and Brussels sprouts. I’m pretty sure this is his new fave meal!

taking a bite of almond crusted salmon

Here’s what my teammate Jenna had to say after cooking this recipe:

“I actually have never tried the Cheesecake Factory’s version, but this salmon salad recipe sure is good! I love the crust and how the flavors of the fish and salad pair so well together! I love the mayonnaise as a way to hold the crust on, it really works, and gives it a little crunch and the perfect amount of saltiness!”


Try this pan-seared halibut with lemon caper butter next!

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