Baked Salmon with Almond Parsley Salad
Servings: 2, with leftover salad (or extra :) )
2 salmon fillets (we use the frozen fillets from Costco)
For the salad:
1 large shallot (or two smaller ones), minced
1 1/2 Tbsp. red wine vinegar
2 Tbsp. capers, rinsed
1 c. flat-leaf (Italian) parsley
1/2 c. roasted, salted almonds
2 to 3 Tbsp. olive oil
Preheat the oven to 450 degrees.
Pat the salmon dry with paper towels, and season with salt and pepper. Brush a bit of oil on both sides, and place in a cast-iron skillet. Bake until salmon is cooked through, about 12 to 15 minutes.
While the salmon is baking, prepare the salad: combine the shallot and red wine vinegar in small bowl, and let sit while you prepare the rest of the ingredients.
Roughly chop the capers and parsley.
Put the almonds in a zip-lock bag and use a heavy object (like a chicken pounder, or a can) to break the almonds into chunky pieces.
Add the capers, parsley, and almonds to the shallots, and drizzle in some olive oil. Taste, and add olive oil until the salad is just coated and it all tastes good.
Serve the salad on top of the salmon.
Notes: This was outstanding. So complex and flavorful. We served it with some zucchini noodles tossed with lemon juice, olive oil, salt, and red pepper flakes. Everything went perfectly together. Big winner!