Steps to Prepare Favorite Baked Rosemary, Almond and Flax Seed Encrusted Salmon with French Walnut Vinagrette

Hey everyone, it is Drew, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, Step-by-Step Guide to Make Homemade Baked Rosemary, Almond and Flax Seed Encrusted Salmon with French Walnut Vinagrette. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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To begin with this recipe, we have to prepare a few ingredients. You can cook Baked Rosemary, Almond and Flax Seed Encrusted Salmon with French Walnut Vinagrette using 15 ingredients and 8 steps. Here is how you cook that.

Very nice crunchy earthy way to prepare salmon..the french walnut vinagrette over top makes the dish! Also made the vinagrette for salads too..yum! :hungry

Ingredients and spices that need to be Make ready to make Baked Rosemary, Almond and Flax Seed Encrusted Salmon with French Walnut Vinagrette:

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

Instructions to make 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.

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