Parmesan Cashew Crusted Salmon

This is big. HUGE. {Name that movie!}

parmesan cashew salmon

This is my first non-vegetarian post. You know those blue ghoul-like gasp face emojis? Insert several here.

parmesan cashew salmon 4

So, how did this come about? Since I have slacked at blogging lately, I probably haven’t given you the whole story. Or maybe I have? I slightly remember talking about it…

Quick review: this January I tried gluten free / dairy free for a month. I made it about 16 days before caving – cheese is delicious. so is ice cream – but during that time I decided that it was next to impossible to not starve and to eat out at restaurants being a gluten free / dairy free / vegetarian individual. So I decided to add seafood back into my diet.

parmesan cashew salmon 3

Best. Decision. Ever.

And the rest is history. Seafood is delicious, protein-packed, and so healthy. And this recipe is super tasty. Crunchy, cheesy, summery, and full of flavor.

parmesan cashew salmon 2

Bonus recipe: pair this with a summer-inspired wine spritzer – grapefruit La Croix, grapefruit white wine (or any white wine), and a slice of lemon.

Parmesan Cashew Crusted Salmon
Inspired by Spark Recipes

2 salmon filets, fresh or frozen and thawed
1 tbsp extra virgin olive oil
1/4 c whole cashews
1/4 c grated parmesan cheese

  1. Pulse cashews and parmesan cheese in a food processor until finely ground.
  2. Place salmon on tinfoil-covered baking sheet and brush olive oil on top of salmon.
  3. Press cashew-parmesan mixture into salmon and cover salmon with foil.
  4. Bake at 450°F for 10 minutes and then remove foil and bake 5 more minutes.
  5. Pair with sautéed veggies and / or quinoa plus a summer wine spritzer.1 Kaylie Signature
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