Roasted Salmon with Almond-Parsley Salad roasted salmon Serves 4 Ingredients Almond-Parsley Salad 1 shallot, minced 1 tbsp red wine vinegar Pinch of coarse-grain salt 2 tbsp capers, rinsed and chopped 1 cup fresh flat-leaf parsley, chopped 1/2 cup toasted almonds, roughly chopped Roasted Salmon 12-ounce salmon fillet, cut into 4 pieces Pinch of coarse-grain salt Freshly ground black pepper Preparation Add shallot, vinegar and salt to a small bowl; let sit for 30 minutes. Preheat oven to 450 F. Season salmon with salt and pepper, then place skin-side down on a non-stick baking sheet. Bake for 12-15 minutes or until cooked through. Add capers, parsley, almonds and olive oil to shallot-vinegar mixture. Stir, taste and adjust seasonings if desired. Top salmon with almond-parsley salad; serve. Nutritional Information per Serving 177 Calories 11 g Fat 2.5 g Saturated Fat 47 mg Cholesterol 170 mg Sodium 3 g Carbohydrate 1.5 g Fiber 0 g Sugar 17 g Protein
Posted on: Tue, 30 Sep 2014 18:39:43 +0000
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