Almond crusted salmon with asparagus fettuccine
Almond crusted salmon is an elegant main course where fresh salmon fillets are topped with a crunchy crust of blanched almonds, served alongside tender asparagus fettuccine. The Thermomix TM7 grinds the almonds evenly, whisks the Dijon-honey-lemon dressing and steams the asparagus to just-tender, giving you restaurant-quality results from one appliance.
About this recipe
Almond crusted salmon with asparagus fettuccine is a refined Thermomix TM7 recipe that turns a handful of fresh ingredients into a restaurant-style main course. Salmon fillets are crowned with a crunchy layer of blanched almonds, while the asparagus fettuccine and a honey-Dijon-lemon dressing bring spring freshness to the plate. People searching for an elegant fish recipe for their all-in-one kitchen machine will love how the TM7 handles every step: the blanched almonds are ground into an even crumb for the crust, the garlic and dressing ingredients are emulsified into a silky sauce, and the asparagus is gently steamed so it keeps its bite and bright green colour. This dish works beautifully as a quick weeknight dinner when asparagus is in season, yet feels fancy enough for a festive dinner with friends. The contrast between the crisp almond crust and tender, flaky salmon makes every forkful interesting, and the tangy-sweet dressing ties fish, vegetables and pasta together.
Preparation tips
- Pat the salmon fillets thoroughly dry before pressing on the almond crust so it adheres well and turns beautifully golden. Choose fillets of similar thickness so they cook evenly and the almond layer stays crisp.
- Cut the asparagus into fettuccine-style ribbons with a vegetable peeler for an elegant presentation, and keep the tips whole. Toss them through the pasta at the last moment so they retain their bite and vivid green colour.
- The honey-Dijon dressing tastes best made in advance, letting the garlic and lemon juice mellow. Replace the salmon with trout for a budget-friendly alternative, or use hazelnuts instead of blanched almonds for a deeper, sweeter nuttiness.
Recipe variations
- Gluten-free version: swap the fettuccine for gluten-free pasta or courgette ribbons and check that the Dijon mustard is gluten-free. The almond crust and steamed asparagus remain unchanged, keeping the dish fully coeliac-friendly.
- Festive variation: add a handful of grated Parmesan to the almond crust and finish with a drizzle of browned butter and extra lemon zest. Perfect for a Christmas or Easter dinner when white asparagus is also in season.
Thermomix TM7 Benefits
- Grinding perfection - The Thermomix grinds blanched almonds into an even crumb that forms a crisp, golden crust on the salmon. [grinding]
- Precise weighing - Weigh the honey and Dijon mustard directly in the mixing bowl of the TM7 for a balanced dressing every time. [weighing]
- Gentle steaming - The Varoma of the Thermomix steams the asparagus while retaining its bite and bright green colour. [steaming]
- Silky emulsifying - The Thermomix blends olive oil, lemon juice and garlic into a smooth, glossy dressing that clings to the fettuccine. [mixing]
- Aromatic chopping - The TM7 chops the garlic cloves finely in seconds, releasing their aroma evenly through the honey-Dijon dressing. [chopping]
Ingredients
- fresh boneless salmon fillets
- lemon juice
- extra virgin olive oil
- Dijon mustard
- honey
- garlic cloves
- sea salt
- blanched almonds
- bread
- fresh flat-leaf parsley