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Ingredients:


12 ounce salmon fillet, cut into 4 pieces

Coarse-grained salt

Freshly ground black pepper

Toasted Almond Parsley Salsa, for serving

Baked squash, for serving, optional


Toasted Almond Parsley Salad:


1 shallot

1 tablespoons red wine vinegar

Coarse grain salt

2 tablespoons capers, rinsed

1 cup fresh flat-leaf parsley

1/2 cup toasted almonds

Extra-virgin olive oil


Directions:

1- Preheat the oven to 450 degrees F.


2- Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes. Serve with the Toasted Almond Parsley Salad and squash, if desired.


Toasted Almond Parsley Salad:


3- Mince the shallot and add to a small bowl. Pour the vinegar over the shallots and add a pinch of salt. Let sit for 30 minutes.


4- Roughly chop the capers, parsley and almonds and add to the shallots. Add the olive oil, tasting as you go. Mix again and adjust the seasonings.

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