Simple Baked Salmon with Almond Parsley Salad

Simple Baked Salmon with Almond Parsley Salad

Salmon is such an easy fish to prepare, tastes great and is super nutritious. Salmon is low in mercury and packed with healthy omega-3 fat. Buy wild over farmed, if available!

  1. 4 6-oz skinless salmon filets
  2. 2 tablespoons freshly chopped dill
  3. Fresh lemon
  4. Freshly ground black pepper
  5. Sea salt, optional
  6. 1 shallot
  7. 1 tablespoon red wine vinegar
  8. Sea salt
  9. 2 tablespoons capers, rinsed
  10. 1 cup fresh flat leaf parsley
  11. ½ cup toasted almonds
  12. 1 tablespoon extra virgin olive oil

Preheat the oven to 450 degrees F.
Prepare the almond parsley side: mince the shallot and add to a small mixing bowl. Add in the vinegar and a pinch of salt. Let sit for 30 minutes. Roughly chop the capers, parsley and almonds and add to shallot mixture. Add in the olive oil and season with salt and pepper to taste. Refrigerate until salmon is ready.

Prepare the salmon

Line a large shallow baking dish with aluminum foil and spray with non-stick olive oil spray. Place each salmon fillet on the baking pan then season each fillet with salt and pepper, dill and a spritz of lemon juice. Place the baking dish in the oven and cook for about 15 minutes until salmon is cooked through. Serve with the almond parsley side.

Serves 4


Per 6-ounce serving and ¼ of parsley salad:
  1. Calories: 450
  2. Fat: 30 g
  3. Saturated Fat: 7 g
  4. Cholesterol: 85 mg
  5. Sodium: 190 mg
  6. Carbohydrate: 6 g
  7. Dietary Fiber: 3 g
  8. Sugars: 1 g
  9. Protein: 38 g