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Oven Baked Salmon with Almond Parsley Salad
What You Need
• 2 salmon fillets
• Coarse grained salt
• Freshly ground black pepper
• Toasted almond parsley salsa, for serving

Toasted Almond Parsley Salad:
• 1 shallot
• 1 T red wine vinegar
• Coarse grain salt
• 2 T capers, rinsed
• 1 cup fresh parsley
• ½ cup toasted almonds
• Extra virgin olive oil

Preheat the oven to 450 degrees F. 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 Salsa and squash, if desired. Toasted Almond Parsley Salad: 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. 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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