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Rich in omega-3, high protein, healthy fats from almonds
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Baked Salmon with Almonds (150 g) has 330 calories. That works out to 220 calories per 100 g. It contains 3.8 g of carbs, 33 g of protein, 21 g of fat and 1.8 g of fiber. Its 5.3 µg of B12 covers 219% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 150 g
330
KCAL / 150G
Carbs
3.8g
· 1% DV
Protein
33g
· 66% DV
Fat
21g
· 27% DV
Fiber
1.8g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 5% · Protein 39% · Fat 56%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 330 kcal | |
| Total fat | 21 g | 27% |
| Saturated fat | 3.75 g | 19% |
| Trans fat | 0 g | |
| Sodium | 93 mg | 4% |
| Total carbohydrate | 3.8 g | 1% |
| Fiber | 1.8 g | 6% |
| Protein | 33 g | 66% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 150 g | 330 kcal |
| 1 slice (thin) | 80 g | 176 kcal |
| 100 g | 100 g | 220 kcal |
| 1 piece (small) | 100 g | 220 kcal |
| 1 serving (medium) | 120 g | 264 kcal |
| 1 slice (thick) | 120 g | 264 kcal |
| 1 serving (large) | 180 g | 396 kcal |
| 1 piece (large) | 200 g | 440 kcal |
| 2 piece (double) | 300 g | 660 kcal |
Calculated from 220 calories per 100 g.
To make Baked Salmon with Almonds, season salmon fillets with lemon, olive oil, salt and pepper, then press chopped almonds onto the top. Bake until the fish flakes easily and is opaque in the centre.
Baked Salmon with Almonds usually takes about 12–15 minutes in a 400°F (200°C) oven, depending on the fillet’s thickness. For a reliable doneness check, the thickest part should reach 145°F (63°C).
Serve Baked Salmon with Almonds with a crisp green salad, roasted vegetables, rice or potatoes. A squeeze of lemon and a fresh, slightly acidic side balance the rich fish and toasted nut topping.
Pat the fish dry, then brush the top of Baked Salmon with Almonds with a thin layer of Dijon mustard, yogurt or olive oil. Press chopped almonds gently into the coating so they stay in place as it bakes.
Yes, you can leave the skin on Baked Salmon with Almonds. It helps keep the fillet intact and can make it easier to lift from the baking tray; apply the almond topping to the flesh side.
Yes, frozen salmon works for Baked Salmon with Almonds once it has thawed completely in the refrigerator. Pat it dry before adding the almonds, since surface moisture can stop the topping from browning and adhering well.
The almonds on Baked Salmon with Almonds can burn because they brown faster than the fish cooks. Add them partway through baking, or loosely cover the dish with foil if the topping is darkening too quickly.
Store leftover Baked Salmon with Almonds in a covered container in the refrigerator and eat it within three days. Refrigerate it promptly rather than leaving cooked fish at room temperature for an extended period.
Reheat Baked Salmon with Almonds covered in a low oven until hot throughout; this helps prevent the fish from drying out. A microwave is quicker, but it can soften the almond topping and toughen the salmon.
Yes, Baked Salmon with Almonds is generally suitable during pregnancy when the salmon is thoroughly cooked; salmon is typically a low-mercury fish. Avoid raw or undercooked fish, and ask your clinician about any personal dietary restrictions.
Vitamins
B12
5.25µg · 219% DV
B3
11.25mg · 70% DV
B6
1.05mg · 62% DV
Vitamin D
12µg · 60% DV
Minerals
Selenium
45µg · 82% DV
Phosphorus
405mg · 58% DV
Iodine
45µg · 30% DV
Potassium ⭐
630mg · 19% DV
Sodium
93mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 330 calories in 1 piece (medium) (150 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Baked Salmon with Almonds pairs salmon fillets with chopped or flaked almonds and cooks them together in the oven. It is a straightforward modern preparation rather than a dish tied to one particular region, and it fits naturally into weeknight dinners as well as more formal meals.
The salmon stays tender and moist, while the almonds add a lightly toasted crunch and a mellow, nutty flavour. Lemon and herbs are common companions; serve it with vegetables or a fresh salad for a balanced plate. It is high in protein and relatively low in carbohydrates, and you can keep the dish lighter by using just enough oil to coat the fish.
Very high
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
3.75g
MONOUNSATURATED
9.3g
POLYUNSATURATED
5.25g
Omega 6:3 ratio 0.7:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.