Easiest Way to Prepare Quick Baked Rosemary, Almond and Flax Seed Encrusted Salmon with French Walnut Vinagrette

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The ingredients needed to make Baked Rosemary, Almond and Flax Seed Encrusted Salmon with French Walnut Vinagrette:

1. Make ready 2 fresh salmon fillets, washed and patted dry.
2. Get 1 cup white wine
3. Prepare 1/2 cup olive oil
4. Take 1 Crust
5. Make ready 1/4 cup whole flax seeds
6. Get 1/4 cup sliced almonds
7. Get 2 fresh rosemary sprigs
8. Get 1 tbsp fresh thyme
9. Get 1 French Walnut Vinagrette
10. Take 4 tbsp walnut oil
11. Make ready 1 tbsp balsamic vinegar
12. Get 1 tsp dijon mustard
13. Make ready 1/4 tsp garlic powder
14. Take 1/4 tsp white pepper
15. Prepare 1 dash salt & pepper to taste

Line a baking sheet with parchment paper and spray with nonstick cooking spray for easier cleanup. Cover all exposed areas of salmon with the almond crumbs (not the skin). Press mixture gently to help coat. Place salmon skin side down on foil lined baking sheet.

Instructions to make Baked Rosemary, Almond and Flax Seed Encrusted Salmon with French Walnut Vinagrette:

1. Preheat oven to 400 °.
2. Soak salmon fillets flesh side down in a small dish with white wine and olive oil for 30 minutes.
3. Line a baking sheet with parchment paper and spray with nonstick cooking spray for easier cleanup.
4. In a food processor, mix all ingredients for the crust. Pulse until well combined and coarsely ground. Transfer the crumbs to a large shallow bowl for coating.
5. Roll the flesh side of the marinated salmon and the sides into the crust crumbs. Set coated salmon crusted side up on the baking sheet.
6. Bake salmon for 20 to 25 minutes or until salmon easily flakes.
7. While salmon is cooking, mix all vinagrette ingredients and refrigerate until ready to serve.
8. When done, plate and spoon walnut vinagrette over top of salmon. Serve with your favorite sides.

Press mixture gently to help coat. Place salmon skin side down on foil lined baking sheet. Meanwhile, mix the remaining ingredients in a large bowl (big enough to hold all of the almonds). Line a large rimmed baking sheet with parchment paper. Combine mustard, garlic, lemon zest, lemon juice, rosemary, honey, salt, and crushed red pepper in a small bowl.

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