Recipe: Appetizing Baked Rosemary, Almond and Flax Seed Encrusted Salmon with French Walnut Vinagrette

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Before you jump to Baked Rosemary, Almond and Flax Seed Encrusted Salmon with French Walnut Vinagrette recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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One way to deal with this to start seeing some results is to understand that you do not have to change everything instantly or that you have to completely do away with certain foods from your diet. It’s not a bad idea if you want to make major changes, but the most vital thing is to gradually switch to making healthier eating choices. Sooner or later, you will discover that you actually prefer to ingest healthy foods after you have eaten that way for a while. Gradually, your eating habits will change and your new eating habits will completely replace the way you ate in the past.

To sum up, it is not difficult to begin making healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to baked rosemary, almond and flax seed encrusted salmon with french walnut vinagrette recipe. To make baked rosemary, almond and flax seed encrusted salmon with french walnut vinagrette you only need 15 ingredients and 8 steps. Here is how you achieve it.

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

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

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..

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