Looking for an easy Keto Dinner? Look no further! Our Chermoula inspired almond crumb crust is vibrant with mint, cilantro and cumin. Just the way to spice up tonight's dinner...
Makes 8 servings
What you need
4, 6 ounce Salmon fillets
2 tablespoons Tessemae’s Lemon Garlic Dressing
2 tablespoons chopped cilantro
2 tablespoons chopped mint
1 garlic clove
1 teaspoon paprika
½ teaspoon ground cumin
½ cup almond flour
coarse salt and fresh ground black pepper
1 lemon, cut into wedges
¼ cup Tessemae’s Habanero Ranch
What you do
- Heat your oven to 400F. Line a rimmed baking sheet with parchment or foil and arrange the salmon on top.
- In a small bowl combine the cilantro, mint, garlic, paprika, cumin, and almond flour. Season with salt and pepper and stir in 1 tablespoon Lemon Garlic.
- Drizzle the salmon with another tablespoon Lemon Garlic and season all over with salt and pepper. Press the crumb crust onto the fish.
- Roast until fish is cooked through and the crust is golden, 12-15 minutes. Serve with lemon wedges and Habanero Ranch for dipping.