Photo of Almond-crusted salmon with lemon kale by WW

Almond-crusted salmon with lemon kale

Points® value
Total Time
25 min
10 min
15 min
The crunchy topping makes this salmon extra satisfying


Calorie controlled cooking spray

4 spray(s)

Calorie Controlled White Bread

2 slice(s), whizzed into breadcrumbs


2 tablespoon(s), flaked

Chives, Fresh

2 tablespoon(s), finely chopped

Olive Oil

1½ tablespoon(s)

Lemon Juice, Fresh

2 tablespoon(s)


¼ zest(s) of 1

Salmon, raw

4 fillet(s), medium, skinless

Kale, raw

200 g, stems removed, shredded

Reduced fat soured cream

60 ml


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Lightly mist a baking sheet with cooking spray.
  2. Combine the breadcrumbs, almonds, chives, 1 tbsp of the oil and half the lemon juice in a bowl.
  3. Put the salmon on the prepared baking sheet and season. Top each fillet with the almond mixture, pressing down gently. Bake for 12-15 minutes, until the fish is cooked through and the crumb golden.
  4. Meanwhile, heat the remaining oil in a large nonstick frying pan over a medium-high heat. Cook the kale, stirring, for 2-3 minutes or until starting to wilt. Add the lemon zest, soured cream and remaining lemon juice and cook, stirring, for 1-2 minutes, or until the kale is tender and the mixture has thickened slightly.
  5. Serve the salmon with the creamy lemon kale on the side.


Serve this with steamed baby carrots, if you like.