Parmesan Cashew Crusted Salmon

Writing today while standing up at my kitchen island with a sleeping baby strapped to my chest.  How do other newborn parents find time to write and keep up with blogging? I have ideas swirling around in my head but L’s nap time is precious and each minute must be utilized with great intention! Naps are a great time to wrap him up in the carrier and take him OUT of the house (to moms groups, for long walks, to Target, the library, etc) or for me to attempt to do some things around the house. Or, let’s be honest, SLEEP myself! Anyways, he is still only 9 weeks old so I assume things will keep changing as he gets older.

Roasted salmon with parmesan cashew crust.png

Ok – now, for this fish. This was a simple and tasty dish that came together quickly. We’d been eating a lot of salmon throughout my pregnancy with dishes such as salmon with avocado, jalapeno salmon, or a straightforward rosemary and garlic salmon. I’d recently read that cashews are a good support for breastfeeding moms so I figured why not have it on some salmon!  After some research I chose to use this recipe as a guide with of course a few adjustments based on our portions and preferences.

Parmesan Cashew Crusted Salmon with Quinoa and Kale.png

To make the crumb topping the nuts, cheese, and spices all go into a food processor and whips up quickly. This can then stay in the fridge for a few days allowing for easy follow up meals.  The crust pats easily onto a fresh piece of salmon and I predict it would also taste good on chicken.  We served this with quinoa and some spicy sauteed kale and then again the next night with some roasted broccoli and farro.

Also, this was the first time I haven’t attended the first day of school in over 30 years! I’m loving time at home with my little guy but sending love out to my teacher friends, and mom friends as everyone transitions back into school mode.  Here are some posts I’ve written around this time of year for the last few years!

2018 – Lemon garlic humus

2017 – Chipotle chicken burrito bowl

2016 – Minty watermelon salad


Parmesan Cashew Crusted Salmon

  • Servings: 4-5
  • Print

Weeknight salmon dish with a salty and nut filled crust that serves well with roasted veggies and grains.


  • 2 lb salmon
  • 3 cloves garlic
  • 3 tablespoons olive oil
  • 1 tablespoon fresh basil
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup Parmesan
  • 3/4 cup cashews
  • Salt and pepper

Steps & Notes

  1. Set the oven to 450
  2. Add the following to a food processor: garlic, olive oil, basil, cayenne, Parmesan, cashews. Pulse several times until combined using a spoon to ensure complete mixing. Taste then add salt and pepper
    • Note: the cheese is salty so you don’t need much!
  3. Place the salmon with the skin down onto a tin foil lined baking sheet
  4. Season the fish with salt and pepper
  5. Top each piece with the crumb topping pressing gently to secure
  6. Bake for 15 minutes
    • Note: after this time cut into the fish to check if it is fully cooked. The thickness of your cut of fish might require a few extra minutes.



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