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Photo of Almond-crusted salmon with lemon kale by WW

Almond-crusted salmon with lemon kale

Total Time
25 min
10 min
15 min
Salmon is a good source of omega-3 and combined with vitamin C from the kale, you’ve got a nutritional powerhouse.


Oil spray

1 x 3 second spray(s)

Dried breadcrumbs

45 g, (¾ cup) fresh

Flaked almonds

2 tbs

Fresh chives

2 tbs, finely chopped

Olive oil

1 tbs

Lemon juice

2 tbs

Skinless salmon

500 g, (4x125g)


2 cup(s), (1 bunch), stems removed, leaves shredded

Lemon zest

1 tsp

Extra light sour cream

¼ cup(s), (60g)


  1. Preheat oven to 200°C. Lightly spray a baking tray with oil.
  2. Combine the breadcrumbs, almonds, chives, 3 tsp oil and half the juice in a medium bowl. Place the salmon, on prepared tray. Season with salt and pepper. Top the salmon with the breadcrumb mixture, pressing down gently. Bake the salmon for 12-15 minutes or until cooked to your liking.
  3. Meanwhile, heat the remaining oil in a large non-stick frying pan over medium-high heat. Cook the kale, stirring, for 2-3 minutes or until starting to wilt. Add the lemon zest, sour cream and remaining lemon juice and cook, stirring, for 1-2 minutes, or until kale is tender and mixture thickens slightly. Season with salt and pepper. Serve the salmon with the lemon kale.


SERVING SUGGESTION: Steamed carrots and yellow patty pan squash.