Scale
Ingredients
- 1/2 cup dry roasted and salted macadamia nuts
- 5 soft Medjool dates, pitted
- 1 teaspoon finely chopped rosemary
- 1/4 teaspoon truffle salt or sea salt
- 4 6-ounce filets of wild-caught salmon, patted dry
Instructions
1. Preheat oven to 425 degrees and arrange an oven rack in the center of the oven. Line a rimmed baking sheet with parchment paper.
2. In a food processor, combine nuts, dates, rosemary, and sea salt until chopped to a fine, sticky crumble.
3. Press a couple tablespoons of macadamia crumble onto “meaty” side of salmon to coat. Save extra crumble for a delicious recipe to come later this week!
4. Bake in preheated oven for 8 to 12 minutes (depending on the thickness of your salmon filet) until the center flakes easily with a fork and is a medium pink.
Nutrition
- Serving Size: 1 filet