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Salmon Almondine

This salmon almondine is made with pan-seared salmon topped with buttery, golden almond slices for a delicious seafood dinner.

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 2 people
Calories: 417 kcal
Course: Main Course
Cuisine: French

Ingredients

  • 8 ounces salmon (2 fillets)
  • pinch salt, pepper
  • 2 tablespoons butter, divided
  • ¼ cup almond slices
  • 1 tablespoon olive oil
  • 1 lemon, juiced
  • Handful fresh herbs (parsley, chives, basil, cilantro etc)

Instructions

    Cup of Yum
  1. Pat salmon dry.  Sprinkle fillets on both sides with salt and pepper.
  2. In a large shallow pan, melt half the butter (1 tablespoon) over medium-low heat.When the butter is melted (but not browned) add the almonds and cook until the nuts are golden (2-3 minutes). Scoop the almonds out of the butter and set aside.Tip: The butter will foam as you cook, which could make it harder to see the almonds. Keep a close eye on the almonds as you cook to ensure that they don't burn.
  3. Increase heat to medium. Add remaining 1 tablespoon butter and the olive oil to the pan. (If using a very fatty type of salmon, such as King salmon, skip the olive oil).Place the fillets in the pan and cook 2-4 minutes, depending on the thickness of the fillets.As the fish cooks, the flesh will begin to turn opaque from the bottom up. When the fish has cooked halfway through, it's ready to flip.Avoid touching the fish until the fish is ready to flip.
  4. Use a thin metal spatula to test the fish.  If you can slide the spatula under the fish without the fish sticking to the pan, it's ready to flip. If the fillets won't release- give them another 30 seconds. They'll release when they've finished cooking.Cook fish another 2-4 minutes until done. Timing will depend on the thickness of the fillet. (Watch the sides of the fillets to see when the fish is done cooking. It's finished as soon as there are no more translucent patches and it's fully opaque.)
  5. Transfer the fish to plates, leaving the excess butter in the pan. Cover fish to keep warm, or set fish in a 200ºF oven.Reduce heat to medium-low.  Add the lemon juice to the pan, stir with a wooden spoon, and allow the juice to reduce for about a minute. Add half the herbs and turn off the heat. Serve fish hot with pan sauce, remaining herbs, and the toasted almonds.

Nutrition Information

Calories 417kcal (21%) Carbohydrates 8g (3%) Protein 26g (52%) Fat 32g (49%) Saturated Fat 10g (50%) Cholesterol 92mg (31%) Sodium 151mg (6%) Potassium 725mg (21%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 395IU (8%) Vitamin C 29mg (32%) Calcium 63mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 2people

Amount Per Serving

Calories 417

% Daily Value*

Calories 417kcal 21%
Carbohydrates 8g 3%
Protein 26g 52%
Fat 32g 49%
Saturated Fat 10g 50%
Cholesterol 92mg 31%
Sodium 151mg 6%
Potassium 725mg 15%
Fiber 3g 12%
Sugar 2g 4%
Vitamin A 395IU 8%
Vitamin C 29mg 32%
Calcium 63mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.